Salmon with lemon carrots

Ingredients for 2 servings:

• 250 g carrot(s)
• 20 g fresh ginger
• 1 lemon(s), untreated
• 4 tbsp olive oil
• some salt and pepper, black from the mill
• 2 salmon cutlets
• 150 g crème fraîche
• 4 tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and finely dice the carrots. Peel and finely chop the ginger. Grate the zest and juice the lemon. Heat 2 tablespoons of oil and fry the ginger and carrots. Cook over medium heat for about 6 minutes, stirring occasionally. Season with lemon zest, salt, and pepper and set aside. Mix the crème fraîche with 2 tablespoons of parsley and season with salt. Fry the salmon cutlets in a pan in 2 tablespoons of oil for 2 minutes on each side. Add the carrots to the fish and fry briefly. Drizzle with a little lemon juice and stir in the remaining parsley. Serve with the herb crème fraîche.