Instructions

Chop finely rosemary leaves, add salt and stir well.
Lay lemon slices in a glass container, sprinkle over half of the salt mixture.
Place salmon inside the skin side down. Sprinkle with the rest of the salt and layover remaining lemon slices.
Refrigerate for 4 hours.
Flip fish over skin side up and let sit for another 4 hours.
Rinse salmon with cold water, dry with the paper towel, drizzle with some olive oil, slice and enjoy.
It can be stored in a fridge for 3 days, or frozen up to 3 weeks.

This is a recipe by

Tatyana Zinchenko