Salmon with Parmesan, herb and walnut crust

Ingredients for 4 servings:

• 800 g salmon with skin
• 1 organic lemon(s)
• 1 garlic clove(s)
• 1 bunch parsley, flat
• 1 sprig(s) sage
• 60 g walnuts
• 40 g Parmesan, freshly grated
• 1 tbsp butter, soft
• 250 g whole milk yogurt
• some sea salt and pepper, black from the mill
• Butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Rinse the salmon, pat dry with kitchen paper, and remove any remaining bones with tweezers. Rinse the lemon with hot water, rub dry, and peel the zest with a zester or finely grate it. Peel and finely chop the garlic. Rinse the parsley and sage, shake dry, and chop them along with the walnuts. Mix the lemon zest, garlic, herbs, nuts, Parmesan cheese, sea salt, and pepper with 1 tablespoon of softened butter. Preheat the oven to 200°C (top/bottom heat 180°C). Place the salmon, skin-side down, in an ovenproof dish greased with butter. Spread the herb and nut mixture evenly over the fish and press down lightly with your hands. Place the dish in the oven and roast the fish for about 25 minutes. Season the well-chilled yogurt with salt and pepper and serve with the salmon. This goes well with buttered potatoes or fresh baguette and a cool Riesling.