Salmon on a bed of salt

Preheat your oven to 200°C

Using tweezers, remove all bones from the fish. Rinse the fish in cold water and dry it with paper towels.

Mix the coarse salt and the herbs de Provence. Cover your frying pan with a layer of this coarse salt mixture.

Place the back of the salmon, skin side down in the coarse salt.

Peel the onions, slice them and arrange them on the salmon flesh. Sprinkle with olive oil and ¾ of the lemon juice.

Bake for 15 minutes depending on the size of your fish, it should be half cooked.

Mix the cream cheese with the zest and the remaining ¼ of lemon juice.

Chop the parsley and sprinkle it over the salmon just before serving.

Serve with your Sigdal rye and spelt bran crackers and lemon cheese cream.