1 x 2kg/4lb 8oz salmon, filleted to give two sides, skin on
3 limes, sliced
good handful mixed herbs such as chives, parsley, dill, chervil or tarragon
2 bay leaves
splash white wine
Heat oven to 200C/180C fan/gas 6. Sit one of the salmon fillets, skin-side down, on a large sheet of foil or baking parchment.
Scatter with the lemon slices, herbs and seasoning, then sit the second fillet on top – skin-side up.
Tie in 2-3 places with string to secure, splash with wine and fold up the foil or paper to seal.
Can be chilled for up to 3 hrs.
Place on a baking sheet and bake for 50 mins-1 hr until the salmon is cooked through – check by poking a knife into the fillets and making sure the flesh flakes easily.
Serve in foil or paper on a serving plate, or carefully lift out using a couple of fish slices.
Slice into portions and serve.
Recipe adapted from: Good Food