Norwegian salmon is especially rich in protein, vitamin A, D and B12, antioxidants and omega-3s. Salmon is impressive because of its deep-red tender flesh, very delicate, but rich flavor and endless ways to prepare it.
Salmon is a very versatile fish and can be enjoyed in both cold and warm dishes. Raw, fried, boiled, baked or smoked ,even marinated on the grill.
Arrange the salmon on a foil sheet, add some olive oil on it. Season salmon with a combination of garlic, fresh herbs, salt and pepper.
Herbs may choose parsley and thyme leaves, other great choices are chives, oregano or dill.
You may add some vegetables to the grill at the same time, for example broccoli, asparagus, thinly sliced potatoes, green beans, etc.
Finally add some lemon or lemon peel. Bring the sides of foil together to make packets. Pre-heat the oven at 200℃.
Put the packets in and grill at 200℃ for 18 minutes, open the packets and grill for 3 more minutes, the actually grilling time can vary depending on the thickness of the salmon.
Once done, remove from the oven and baking sheet. Wait a few minutes until the packets are cooler and safer to handle.
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