Baked salmon with a Parmigiano Reggiano and dill crust

Main coursea few minutes24 months



2 salmon supremes

2 tbsp dill, chopped

Olive oil

1 tsp lemon juice

4 tbsp Parmigiano Reggiano, grated

50 g breadcrumbs

Salt and black pepper

White wine sauce

1 onion, diced

2 cloves of garlic

100 ml white wine

100 ml double cream

Lemon juice, to taste

2 tbsp dill


8 new potatoes


1 Spring onion, chopped

3 tbsp Parmigiano Reggiano

To serve:

10 green beans


  1. Salmon: Season salmon and place on a greased tray, skin side down. Mix dill, olive oil, lemon juice, Parmigiano Reggiano and breadcrumbs and cover salmon. Bake for 10-12 minutes at 200°C.

  2. Sauce: Sweat onions and garlic until transparent. Add white wine and reduce, then add cream and simmer. Add lemon juice and dill to taste. Season.

  3. Potatoes: Boil new potatoes in salted water for 10 minutes. When cooked, drain and crush with a fork. Stir in butter, spring onions and Parmigiano Reggiano. Shape into a potato cake and pan fry in butter until golden brown.

  4. To Serve: Blanch green beans in salted water for 6 minutes and serve with salmon, new potatoes and white wine sauce.

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