Summary

Ingredients

• 800 g salmon, with skin
• 1 lemon (s), organic
• 1 clove garlic
• 1 bunch parsley, smooth
• 1 sprig sage
• 60 g walnuts
• 40 g parmesan, freshly rated
• 2 tablespoon butter
• 250 g whole milk yourt
• some sea salt and pepper, black from the mill

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Instructions

1. Rinse the salmon, pat dry with kitchen paper and remove any remaining bones with tweezers. Rinse the lemon with hot water, rub dry and peel off the peel with a zest or peel off with a fine grater. Peel and finely chop the garlic. Rinse the parsley and sage, shake dry and chop together with the walnuts.
2. Mix the lemon peel, garlic, herbs, nuts, Parmesan, sea salt and pepper with 1 tablespoon. Soft butter.
3. Preheat the oven to 200 degrees (convection 180 degrees).
4. Place the salmon side on the skin in an oven-safe, buttered dish. Spread the herb and nut mixture evenly on the fish and press lightly with your hands. Put the pan in the oven and bake the fish for about 25 minutes.
5. Season the well-chilled yogurt with salt and pepper and serve with the salmon.
6. This goes well with butter potatoes or a fresh baguette and a cool Riesling.