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I cleaned the salmon of scales under a stream of cold water.

Then I threaded it.

I froze some of the fillets, here I used half of a fillet cut into pieces about 3 cm wide.

Put the rosemary threads in an oven tray (here is a heat-resistant glass tray), if you don't have one, put the parsley threads.

Arrange the salmon pieces with the meat up, the skin to be on the rosemary / parsley bed.

Sprinkle salt, pepper, Provence herbs on the fillets and sprinkle with a little oil.

Then sprinkle the fish with finely chopped parsley - yes you do it well, to be as green as possible, like a crust.

Cover the pan with aluminum foil and place in a preheated oven at 200 degrees for 35-40 minutes.

Be careful not to keep the salmon in the oven longer - it will dry out and will not be very tender.

Serve immediately with lemon and any favorite garnish - I assure you that it is something great, a perfect taste and fragrant, fragrant fish.

You can also make a Dutch Sauce here, it fits perfectly.

Good appetite!