Herbed Salmon with Young Vegetables

Finely grate the zest from ½ lemon. Peel the zest from the second half in fine zests. Squeeze 3 tbsp juice, mix with pepper, sugar, salt and oil. Coarsely chop 20 g of beautiful turnip greens with 2/3 each of dill, chervil, burnet and tarragon. Then finely grind with salt, pepper and butter with a hand blender. Stir in mustard and grated lemon peel.

Place remaining herb leaves in cold water. Place salmon in ovenproof dish, brush with 2-3 tbsp herb butter and sprinkle with lemon zest.

Remove peel from turnips and cut into decorative wedges. Peas peel, sugar snap peas clean. Scrub potatoes, cook in boiling salted water for 20 minutes. Cook turnips in boiling salted water for 5 minutes, add sugar snap peas after 3 minutes and peas in the last minute. Drain the vegetables (save 50 ml of vegetable water), rinse and drain.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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