Salmon with lemon in the oven

1. Turn on the oven at 160 degrees Celsius.

2. Wash the salmon fillet under running water, dry it with paper towels. Spread the fillets on a cutting board and pull out the fish bones with tweezers.

3. Mix salt and ground black pepper together in a small container. You can add other spices to the fish if desired. Rub the fish fillet with a mixture of salt and pepper on both sides. Pour olive oil on top of the salmon.

4. Wash the lemon and cut it into round slices. Wash and dry the dill sprigs, spreading them out on a towel.

5. Take a suitable baking dish or a deep baking tray. Put dill sprigs and lemon slices on the bottom of the mold. On top of the greens, put the seasoned salmon fillet with the skin down.

6. Pour a little dry white wine into a form or baking tray with salmon. Cover the fish fillet on top with a sheet of foil, securing its ends with the sides of the baking dish. Thus, to create a kind of vacuum for the fish during the baking process.

7. Put the fish fillet in the preheated oven for 15-25 minutes, depending on the thickness of the fish fillet pieces. The readiness of the fish can be checked using a cooking thermometer by measuring the internal temperature of the salmon fillet in its thickest part. So, more than 60 degrees Celsius is a sufficient temperature to consider the dish completely ready.

After the fish is ready, remove the baking dish from the oven and leave it covered with foil for another 5 minutes. During this time, the salmon will finally "ripen" and the dish will be ready.

Ready-baked salmon fillet with lemon, decorate with chopped dill greens and serve with a side dish of rice, potatoes, baked or steamed vegetables.

Bon appetit!