Place the fillets one next to the other in a small baking pan lined with parchment paper and dress them with the vinaigrette. You can refrigerate for up to 2 hours.
Place the lemon slices on the top of the fish. Add the lemon zest and the springs of the herbs.
Roll the paper parchment over the fillets, closing it as tightly as you can.
Bake for 20 minutes at 200°C.
2 fillets of fresh salmon
Slices of 1 lemon
Fresh oregano and springs of rosemary
Juice of 1 lemon and 1 orange
1 tablespoon extra-virgin olive oil
1 tablespoon mustard
Salt, freshly ground pepper to taste