Baked Herb Salmon with Parmesan Sauce

For the sauce, stir the sour cream with the Greek yogurt until smooth. Stir in the finely chopped parsley, 2 tsp lemon juice, and 10 g of the grated Parmesan. Season with salt and pepper and chill in the refrigerator until serving.

Preheat the oven to 180 °C top/bottom heat. For the herb crust, finely chop the leaves from 3 sprigs of thyme and the sage. Mix with 1 tbsp olive oil, one pressed garlic clove, the lemon zest, and the remaining 20 g Parmesan.

Rinse the salmon fillets, pat them dry, and drizzle with 2 tbsp lemon juice. Season with salt and pepper. Spread the herb-Parmesan mixture evenly over the top of the fillets and press lightly. Bake in the preheated oven for approx. 10–12 minutes, until the salmon is still slightly translucent and juicy inside.