So, very dull question. I'm v new to adding anything other than mixed blend to cooking because of food phobia stuff (so be nice!) I've just bought some parsley. The lady at so days it goes well with salmon, which I'm pan frying. Do I add it on before or after? Surely if it's on skin it will burn when frying? But then will it taste raw after?
You could wrap the salmon in foil with some slices of lemon, a drizzle of olive oil and chopped parsley. Put the foil package on a baking tray and put it in the oven (at around 180C) for around 20 mins.