Baked Spiced Salmon with Parmesan Sauce

For the Parmesan sauce, mix the sour cream with the Greek yogurt. Add the chopped parsley, 2 teaspoons of lemon juice, and 10 g of grated Parmesan. Season with salt and pepper to taste, then refrigerate to allow the flavors to meld.

Preheat the oven to 180 degrees Celsius (top and bottom heat). Finely chop the sage leaves and the leaves from 3 sprigs of thyme. Mix them with 1 tablespoon of olive oil, 1 clove of crushed garlic, the lemon zest, and 20 g of Parmesan. Wash the salmon fillets, drizzle them with 2 tablespoons of lemon juice, season with salt and pepper, then spread the spiced cheese mixture over them. Bake for 10-12 minutes, until the salmon remains juicy and pink inside.

Meanwhile, blanch the green beans. Prepare a bowl of cold water with ice cubes. In a saucepan, boil water with 1 tablespoon of salt. Trim the ends of the green beans, then cook them in the boiling water for 3 minutes. Afterward, remove them with a slotted spoon and immediately transfer them to the ice water to preserve their vibrant color and crispness. Once completely cooled, dry them with paper towels.