for 4 persons
4 salmon fillets ¼ lb each
salt and pepper
dill pesto
1 bunch of dill
1/2 bunch of chives
1/2 bunch of parsley
10 leaves of ramps
lemon juice
salt and pepper
2 tablespoons of oil
2 tbsp mayonnaise
nigella seeds
arugula leaves to serve

When you cook something in a slow oven, it means you cook food in an oven  set at the lowest possible temperature for a long time. In this case I roasted the salmon in a low oven, which was 150  degrees F  for 1 hour. What I got was incredibly silky and juicy salmon. Turs out it is one of the best ways to cook salmon. Just wow! I ate it with a dill pesto made with fresh herbs, including first of the season ramps. The sause was very fresh in taste and in a beautiful spring color. You should definitely try it yourself.


Lilia, xoxo

Wash the salmon, pat it dry and season with with salt and pepper.  Put the salmon on a baking tray, skin side up. Roast it  in the oven set  at 150 degrees F for an hour. Remove the fish rom the oven and peel of the salmon skin. In the meantime blanch the dill, parsley, ramps and chives in hot water and immediately shock the leaves in ice water to retain their color.  Squeeze out  all the water and chop the herbs roughly. Process the herbs in the blender with the remaining ingredients to get a thick and very smooth sauce. At the end add mayo  and mix for a moment to get the smooth pesto. Arrange some arugula leaves on a plate and top with the salmon. Smear some  green mayonnaise over the salmon and sprinkle with black cumin seeds.

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