Salmon Indian with Onion and Lemon by Dapur Sinolin

Ingredients

• 2 tbsp Sinolin Cooking oil
• 2 salmon indian

• 2 lemons, thinly sliced
• 1 bunch fresh dill
• 1 bunch fresh rosemary
• 2 fennel bulbs, cut into slices
• Sea salt and freshly ground black pepper

Preparation

1. Preheat your oven to 500°F.
2. Grease a baking pan.
3. Arrange the sliced fennel on a single layer on the baking pan.
4. Season each trout cavity with sea salt and freshly ground black pepper.
5. Place the fish on top of the fennel on the baking pan.
6. Fill each fish cavity with some lemon slices, dill, and rosemary.
7. Top each fish with the remaining lemon slices and herbs.
8. Place the baking pan in the oven and cook for 10 minutes.

1. Lower the heat to 425 F. and cook for another 10 to 12 minutes.