Baked herb salmon with Parma ham and lemon sauce

Ingredients for 2 servings:

• 250 g salmon fillet(s), fresh
• n. B. Parma ham
• 1 handful of fresh mixed herbs
• 2 tbsp olive oil
• n. B. Salt and pepper, from the mill
• 1 lemon(s), untreated
• 100 ml soy cream (Soy Cream Cuisine)
• 100 ml water
• Pepper, red
• possibly olive oil for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

without egg and without milk

Preheat the oven to 180°C (top/bottom heat). Chop the herbs very finely or puree them with a hand blender. Then mix with the olive oil, salt, and pepper. Wash the salmon fillet pieces and pat dry. Place them in a baking dish, greasing the bottom with a little more olive oil if necessary. Spread the herb mixture over the herbs and top with the Parma ham slices. Place on the middle oven rack. Bake for approximately 15-20 minutes. Depending on the oven, the baking time may be shorter or longer. The salmon should be cooked through but not dry, and the ham should be slightly crispy but not too dark. For the lemon sauce, mix the soy cream and water in a small saucepan. Wash the lemon in hot water and grate about 1 teaspoon of zest. Add this to the pan with a squeeze of lemon juice, red pepper, and salt. Gently heat the sauce while stirring; it should just boil gently. Serve the finished salmon fillets on a plate with the sauce. Serve with rice or tagliatelle.