Chop toast, anise seeds and parsley in a cutter. Add lemon zest, juice and liquid butter or light butter, season with salt and pepper as needed.
Season salmon fillet with a little juice of one lemon, salt and pepper from the mill. Spread herb mixture evenly on top, place in ovenproof dish, drizzle with Pernod.
Cook: Cover and cook at 180 °C for about 20 minutes.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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