In a coated frying pan heat a little olive oil and form the herb sprigs in it. Season the salmon with salt and pepper. Roast the salmon on the skin side for about 3 minutes until crispy. Keep pouring a little bit of olive oil on the flesh side. Turn the salmon to the other side, roast briefly and bring to the table on the spot.
It goes very well with mashed potatoes with olive oil and chopped black olives.
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Our tip: It is best to use fresh herbs for a particularly good aroma!
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