1
Easy
20 minutes
25 minutes
Peel and dice vegetables into 1cm cubes. Season the fish with salt and pepper.
Heat some of the olive oil in a frying pan. Place the salmon in the pan, skin side up, and fry of approximately 3 minutes on each side.
While still pink inside, remove and keep warm. Add the diced root vegetables, except the beetroot which you should do separately, to the remaining oil and roast gently for about 8 – 10 minutes.
Season and keep warm next to the salmon. Deglaze the pan with the white wine and reduce for 3 minutes. Add the sour cream. Simmer for another 3 minutes. Season to taste and add the lemon thyme leaves at the last minute.
Put some root vegetables in the centre of a dinner plate. Place the salmon on top of the vegetables and pour a little sour cream sauce on the fish and around the plate. Garnish with a small sprig of lemon thyme. Serve with a glass of crisp white wine.
