Pan‑fried Salmon Fillet

Ingredients

• 1 bunch parsley
• 1 bunch dill
• 1 bunch tarragon
• 1 bunch chives
• 6 tbsp salad cream
• 8 tbsp yogurt (0.3% fat)
• ½ small lemon
• Salt
• Pepper
• 720 g salmon fillet with skin (4 fillets)
• 1 tbsp Olive Oil

Instructions

1. 1.

   Rinse the herbs, shake dry and set aside 4 stems of each for garnish on a small plate.

2. 2.

   Remove leaves from parsley, tarragon and dill and roughly chop with a large knife. Slice chives into rings.

3. 3.

   Combine chopped herbs with salad cream and yogurt in a tall bowl and puree with an immersion blender to medium‑fine consistency.

4. 4.

   Squeeze half the lemon and measure 1 tbsp of juice. Stir into the herb sauce, season with salt and pepper.

5. 5.

   Rinse salmon fillets, pat dry, season with salt and pepper. Heat oil in a pan, place fillets skin side down and cook over medium heat for 4–5 minutes.

6. 6.

   Flip fillets and cook another 1–2 minutes. Spread herb sauce on the plate. Place one fillet in the center of each serving, garnish with reserved herbs, and serve immediately.