Baked Herb Salmon with Parmesan Sauce

For the sauce, stir sour cream with Greek yogurt until smooth. Stir in chopped parsley, 2 tsp lemon juice, and 10 g grated Parmesan. Season with salt and pepper and chill in the refrigerator 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 olive oil, one pressed garlic clove, lemon zest, and 20 g Parmesan. Wash the salmon fillets, pat them dry, drizzle with 2 tbsp lemon juice, season with salt and pepper, and spread the herb mixture evenly over them. Bake in the oven for approx. 10–12 minutes, until the salmon is still translucent and juicy inside.

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