Instructions

Before we start frying the salmon, prepare the base for the herb sauce. Finely chop the parsley and basil leaves. Mix flour and cream in a small amount of milk.

Drizzle the portioned salmon with lemon juice, lightly dust with flour, and place in a pan with melted butter. Season the butter with salt, sprinkle with dill, and fry the fish on both sides.

After frying the salmon in the pan, pour in the herbs prepared earlier. Let it heat up and pour in the milk. Season with soy sauce and pepper.

Pour the baked salmon with herb sauce and garnish with a slice of lemon. Serve with roasted or boiled potatoes.