Ready in 25 minutes
4 salmon fillets (150 grams each)
30 grams poppy seeds
1 egg white
3 tbs extra virgin olive oil
salt and pepper
Season with salt and pepper the salmon fillets. Lay them on a dripping pan covered with parchment paper (greased with 1 tbs olive oil).
Beat lightly the egg white and brush the top of each salmon fillet with it. Cover with the poppy seeds.
Bake for 15 minutes at 220° C.
Take out from oven and let it rest for 3 or 4 minutes before serving with any side.
Ideal with baked yellow zucchini (easily baked in oven at 180° C for 30 minutes seasoned with olive oil, salt, pepper a half glass of water). Season with fresh extra virgin olive oil.