Ingredients
Tasmanian Salmon Fillets (Skin On) 1 Sliced Lemon 1 Sliced Tomato Rosemary sprigs Pinch of Salt Pinch of Pepper Pinch of Cumin Pinch of Cayenne
Method
Preheat the oven to 180°C. Get yourself some kitchen foil and put a few slices of lemon in the centre. Lay your salmon fillet, skin-side down over the lemon. Top with left over sliced lemon, sliced tomatoes and a few sprigs of rosemary. Drizzle with olive oil and season with cayenne pepper, cumin, salt and pepper. I added a sprinkle of Dukkah from my previous recipe (optional). Pull the foil edges together and scrunch them up to seal the parcel. Put the baking tray into your hot oven and cook for 20 minutes. Remove the tray from the oven and let it stand for a minute before carefully unwrapping and checking that the salmon is cooked through.
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