Summary

Ingredients

• 800 g salmon, 1 side salmon
• 1 lemon (s), organic
• 1 clove garlic
• 1 bunch parsley, smooth
• 3 stalks sage
• 50 g walnuts
• 30 g parmesan, freshly rated
• some sea salt
• some pepper, from the mill
• 1 tablespoon butter, soft
• some butter for the pan
• possibly yogurt

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Instructions

1. Rinse the salmon, pat dry and remove any bones. To do this, rub your hand against the grain over the fish and pull out the remaining bones with tweezers.
2. Rinse lemon with hot water, rub dry and peel off the peel with a zest zipper. Or peel the lemon very thinly and chop the peel. Peel and chop garlic. Rinse the parsley and sage, shake dry and chop together with the walnuts.
3. Mix the lemon zest, garlic, herbs, nuts, Parmesan, sea salt, pepper and softened butter.
4. Preheat the oven to 200 degrees, circulating air 180 degrees, gas mark 4. Place the salmon side in an oblong ovenproof dish that has been coated with butter. Spread the herb-nut mixture on the fish and press lightly with your hands. Bake the salmon in the oven for about 25 minutes.
5. Season the yoghurt with salt and pepper as desired and serve with the salmon.
6. Parsley potatoes go well with it.