John Myers
Contents
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Ingredients
For the salmon fillet
- 2 Salmon fillet a approx. 160 grams
- 1 small bunch Mediterranean herbs
- 1 Lemon
- 4 tbsp Lemon juice
- 2 tsp Fish seasoning
- Herb butter
- Cress (garden cress)
- Olive oil
The herbal dip
- 1 cup Crème fraîche with herbs
- 3 tbsp Remoulade
- 1 packet 8 Herbal Mixture
- Milled pepper white salt
- Garlic powder
Instructions
The fish
- Cut the lemon into slices and line a baking dish with it. Place the salmon fillet on the lemons, drizzle with lemon juice and sprinkle with fish seasoning. Drizzle with olive oil and cover with the herbs. Place in the preheated oven and cook at 180 degrees for about 20 minutes.
- Take the fish out of the oven. Remove the herbs and arrange the fillet on plates and sprinkle with cress. Add side dish and dip and serve immediately.
For the dip
- Mix the remoulade and creme fraiche together well. Carefully fold in the herbs and season everything heartily with pepper, salt and garlic powder.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 3.1gProtein: 1.9gFat: 21.6g
