Baked Herb Salmon with Parmesan Sauce

Mix sour cream with yogurt, add chopped parsley, 2 teaspoons of lemon juice, and 10 g of cheese. Season with salt and pepper to taste. Chill in the refrigerator.

Preheat the oven to 180 degrees Celsius – top and bottom heat. Finely chop the leaves from 3 sprigs of thyme and sage. Add 1 tablespoon of olive oil, 1 crushed clove of garlic, lemon zest, and 20 g of cheese. Wash the salmon, drizzle with 2 tablespoons of lemon juice, season with salt and pepper, and top with the prepared herb mixture. Bake for 10-12 minutes. The salmon should be pink and juicy inside after baking.

Meanwhile, blanch the green beans. Prepare a bowl with cold water and add several ice cubes. Bring water to a boil in a pot with 1 heaped tablespoon of salt. Wash the beans, trim the ends from both sides, and boil for 3 minutes. Then, remove them with a slotted spoon and immediately transfer them to an ice bath to stop the cooking process. Leave the beans there until they are cold even inside. Afterward, dry them on a clean towel.