Baked Herb Stuffed Salmon - cooking recipe

Ingredients

sea salt
fresh ground black pepper
2 long salmon fillets, skin removed and pinboned
2 lemons
1 bunch fresh marjoram
1 bunch fresh dill
1 bunch flat leaf parsley

Preparation

Preheat the oven to 200 C/400 F/gas 6.
(If necessary -- cut 5 lengths of string and lay them out on the work surface next to one another, leaving gaps in between.) Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skinned side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram and dill , broken up.
Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place one fillet on top of the other, thin end to thick, (if necessary then tie them together and trim the string).
Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.
Bake in the preheated oven for about 20 minutes.