This was really delicious although I don't think it needs to be cooked for that long, I guess it depends on your personal taste. Also I did what some of the other reviewers did and just put the salmon in a baking dish and tightly wraped with foil. As far as the ingredients are concerned I just put in what I think is appropriate, what feels right. Combining corriander with the parsley is nice too. I'm going to make it again tonight as I got some nice fresh salmon this morning at the Gleadle Street market in Richmond, Melbourne, Australia. It goes really well with mashed potato and green beens. Make sure you save the juice out of the baking dish to pour over salmon and especially the mashed potato. Bon Apetit.

Reviewed On: Sep. 19, 2008

I agree with some of the other comments...thinner wedges so it cooks a bit quicker and also to take the lid off to reduce some of the juice. I used New Zealand lemon sole and added more garlic, it turned out really tasty and I have submitted a photo of the dish as there was none posted when I cooked it. There is a querie from someone else who posted a review regarding what to do with the parsely....I just ripped it up and put it on top of dish when serving.

Reviewed On: Nov. 3, 2007

This was a big hit. The only thing I changed was to double everything on the list for 4 people. Fantastic...would recommend to anyone that is having vegos for dinner or just a change from meat lasagna.

Reviewed On: Oct. 9, 2007