Baked Herb Salmon with Parmesan Sauce

INSTRUCTIONS

• 1
  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.
• 2
  Preheat the oven to 180 degrees – top and bottom heat. Finely chop the leaves from 3 sprigs of thyme and sage. Add 1 tablespoon of olive oil, 1 clove of crushed garlic, lemon zest, and 20 g of cheese. Rinse the salmon, drizzle with 2 tablespoons of lemon juice, season with salt and pepper, and layer the prepared herb mixture on top. Bake for 10-12 minutes. The salmon should be pink and juicy inside after baking.
• 3
  Meanwhile, blanch the green beans. Prepare a bowl with cold water and add a few ice cubes. Bring a pot of water with 1 heaping tablespoon of salt to a boil. Rinse the pods, trim the ends from both sides, and boil for 3 minutes. Then remove them with a slotted spoon and immediately place them in the ice bath to stop the cooking process. Leave them there until they are cold inside. Then dry them on a clean towel.
• 4
  In 1 tablespoon of olive oil, sauté 2 sliced cloves of garlic and 2 whole sprigs of thyme until golden. Then add the dried pods, season with salt and pepper. Sauté together for about 2 minutes and set aside.
• 5
  Leave the tomatoes on the vine, rinse them, and roast them in the same pan. Turn them during roasting.
• 6
  Serve the salmon with green beans, roasted tomatoes, and chilled Parmesan sauce.