Summary

Ingredients

• 4 port. Salmon fillet (s) approx. 150 g each
• 1 lemon (s), juice it
• Salt and pepper, freshly ground
• 3 spring onions, alternatively 1/2 stick leek
• 3 cm ginger, fresh to taste
• 250 g pumpkin meat, without the shell or seeds
• 2 tablespoon olive oil
• 100 g crème fraîche
• 50 g parmesan, freshly rated

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Instructions

1. Wash and dry the salmon, drizzle with lemon juice and season with salt and pepper. Wash the spring onions and cut into fine rings. Roughly grate the pumpkin flesh and finely chop the ginger.
2. Heat the olive oil in a pan, sauté the ginger, pumpkin and onions for 3-4 minutes. Remove the pan from the heat, set aside and let cool down a little. Then stir in the crème fraîche and the grated Parmesan and season with salt and pepper.
3. Place the salmon on a baking sheet lined with baking paper. Cover each fillet well with the pumpkin mixture and bake in a preheated oven for 20 - 30 minutes at 180 ° C (convection 170 ° C).
4. We also have baked potato wedges or hash browns.