Baked Salmon


Serves four people

150 gr salmon fillet per person
1 leek
1 organic lime
fresh tarragon
olive oil
salt and pepper

tarragon sauce:
1.5 dl organic yoghurt
1 dl creme fraiche
1/4 cup minced tarragon
1 tbsp lime
1/2 tsp Dijon mustard
salt and pepper

Slice leek lengthwise and cut in halves. Thinly slice lime. Line a baking dish with parchment paper. Place the salmon on the paper and drizzle with olive oil. Lay leek, tarragon sprigs and lime slices on the fish. Season with salt and pepper.

Bake the salmon for about 30 minutes at 200°C.

Mix all the ingredients for the cream sauce. Season with salt and pepper. Serve in a bowl with the baked fish.

Serve with steamed potatoes or/and French beans.

Adapted from a Danish recipe found in Trine Hahnemann’s Køkken Morgen – Middag – Aften