Baked Salmon with Lemon and Cream

Ingredients

• 800 g salmon fillet
• salt, freshly ground pepper
• 1 tbsp butter
• 2 lemons
• 1 bunch parsley
• 150 g crème fraîche

Instructions

1. 1.

   Rinse the salmon and pat dry. Remove any remaining pin bones with tweezers if necessary. Trim off thin belly skin. Cut the salmon into portions. Season the salmon with salt and pepper. Grease a baking dish with butter and place the salmon pieces inside.

2. 2.

   Wash one lemon, halve it, and slice it. Insert the lemon slices between the salmon pieces. Grate the second lemon and sprinkle the zest over the salmon. Rinse the parsley, shake dry, and finely chop. Sprinkle over the salmon. Spoon a little crème fraîche onto each salmon piece. Bake in a preheated oven at 180°C (gas: level 2‑3, fan: 160°C) for 15 minutes.