Salmon Fillet with Shrimp Topping

Ingredients

• 500 g salmon fillet (1 salmon fillet)
• Salt
• Pepper
• organic lemon
• 6 sprigs dill
• 150 g crème fraîche
• 250 g pre-cooked shrimp
• 300 g Sugar snap peas
• 10 g butter (0 tbsp)

Instructions

1. 1.

   Rinse the salmon fillet under cold water, pat dry and season with salt and pepper. Place on a baking sheet lined with foil.

2. 2.

   Wash half a lemon hot, grate the zest and squeeze out the juice. Wash dill, shake off excess water and chop. Whisk sour cream with 2 tbsp lemon juice, 1 tsp lemon zest and dill. Season well with salt and pepper. Fold in shrimp. Spread shrimp cream over the salmon.

3. 3.

   Bake in a preheated oven at 150 °C (130 °C fan; gas: level 1–2) for 20–25 minutes until cooked through.

4. 4.

   Meanwhile, trim and wash sugar snap peas and boil them in salted water for 8 minutes. While they cook, melt butter in a pan. Drain the peas well and toss with the liquid butter. Season with salt and pepper.

5. 5.

   Plate the salmon fillet with the sugar snap peas on a serving platter.