Ingredients
- 4 fillets of salmon (about 250 each)
- 100 g of breadcrumbs
- 1 spring of parsley
- 1 sprig of dill
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 1 lemon peel
- 50 g of olive oil
- 1 tsp of white pepper
- Salt as needed
Method
Put breadcrumbs, rosemary needles, dill, parsley and thyme leaves in a mixer. Pour in the oil, add the lemon peel, salt and white pepper. Mix to a rough consistency.
Remove the skin and the fish bones of the salmon fillets, put them into a baking tray lined with baking paper, and cover them with breadcrumbs mixture.
After covering the fillets, bake in a preheated ventilated oven at 375° F (190° C) for about 20 minutes. Serve the crunch salmon fillets very hot.
