Baked Herb Salmon with Parmesan Sauce

For the sauce, stir the sour cream with the Greek yogurt until smooth. Stir in the chopped parsley, 2 tsp of lemon juice, and 10 g of grated Parmesan. Season to taste with salt and pepper and refrigerate until serving.

Preheat the oven to 180 °C top/bottom heat. Finely chop the leaves from 3 sprigs of lemon thyme and the sage. Mix with 1 tbsp of olive oil, one pressed garlic clove, lemon zest, and 20 g of Parmesan. Wash the salmon fillets, pat dry, drizzle with 2 tbsp of lemon juice, season with salt and pepper, and spread the herb mixture evenly on top. Bake in the oven for approx. 10–12 minutes until the salmon is still translucent and juicy on the inside.

In the meantime, blanch the green beans. Prepare a bowl with cold water and ice cubes. Bring water to a boil in a pot with 1 tbsp of salt. Wash the green beans, trim the ends, and cook for approx. 3 minutes. Lift out with a slotted spoon and plunge immediately into ice water to stop the cooking process. Once cooled, dry on a kitchen towel.