Fill a bowl with 2 tablespoons of dried oregano, 3 tablespoons of dried parsley, 3 tablespoons of ground chili pepper, and 1 tablespoon of dried garlic.
Add 1 tablespoon of hot water to cover the mixture so that it hydrates.
Add a pinch of salt, 1/2 tablespoon of white vinegar, and 4 tablespoons of oil.
Ready to season your Argentine meat recipes!
Baked salmon en papillote
Prepare pieces of aluminum foil to cover each piece of salmon.
Place each salmon on top of a piece of paper and season with oil, rosemary sprigs, ground pepper, garlic powder, salt and a little lemon juice.
Wrap the salmon in aluminum foil, not too tight, so that the steam can be distributed evenly.
Bake at 180º for 20 to 30 minutes.