Salmon in lemon sauce with butter

Season the Atlantic salmon (400 g) with table salt (3 g) and black pepper (1 g), then place it in a baking dish. Bake at 180 °C for about 10-15 minutes, until the fish is nearly cooked through.

While the salmon bakes, finely chop the onion (40 g) and garlic (8 g). Cook them in olive oil (8 g) until translucent, then add the lemon juice (40 g) and butter (50 g). Stir the sauce and finish with finely chopped parsley (10 g).

Pour the lemon-butter sauce over the salmon and return it to the oven for another 5-7 minutes. Serve right away while the fish stays juicy and the sauce is still hot.