Ingredients

- 2 salmon filets

- 1 medium potato

- full hand of parsley

- 4 tablespoons olive oil

- juice half a lemon

- half glass white wine

- italian seasoming (a pinch of oregano, marjoram, thyme, rosemary, basil, sage, fennel seeds)

- salt and pepper

- small piece of butter (optional)

Make first the marinating sauce. In a small bowl mix: 4 tablespoons of olive oil, squeeze half a lemon and add the juice, half a glass of white wine.

Add the spices to taste: Italian seasoning (oregano, marjoram, thyme, rosemary, basil, sage, fennel seeds) and salt and pepper.

Take the salmon filets and cut out the skin. Peel a potato.

With a vegetable slicer slice the potato really thin. You can do it with a knife, try to slice it as thin as possible. Dice the Italian parsley.

Preheat the oven at 180°C (350F). Place 2 aluminum foils on a flat surface with a teaspoon of olive oil. Form a first layer of potato slices, spreading the oil on the bottom so they want stick while cooking.

Place the filets on top pf the potatoes and place the fish pack on a oven pan. Sprincle the parsley on top of the salmon. Make an other layer of potato slices over the salmon. (if you have left over slices you can place the on the side)

Pour the marinating sauce over the potatoes. If you like you can add a small piece of butter on top. Wrap the salmon and close the foils. Cook for 30-40 minutes in the oven at 180°C (350F).

Open the wrap and check that the potatoes are cooked. You can also let the wrap a bit open for the past 5 minutes to let crispy the potatoes, just pay attention to not dry the filet. Serve warm.