Ingredients:

Salmon and veggie salad
1 pkg (500 g) SJÖRAPPORT salmon fillet
1 lemon, the zest
1 tbsp olive oil
4 carrots
1 fennel
1/2 silver onion
10 radishes
3 tbsp lemon juice, freshly squeezed
75 g sugar snap peas
65 g spinach leaves

Garlic sauce
15 g dill
35 g parsley
35 g basil
1 small garlic clove
2 tbsp lemon juice, freshly squeezed
1 dl olive oil
1/2 dl natural yoghurt

Step by step:

1. Thaw the SJÖRAPPORT salmon fillet. Heat the oven to 200°C.
2. Place the salmon in an oven dish lined with baking paper. Grate the lemon peel (only the yellow part) over the salmon, then drizzle with olive oil, salt and pepper.
3. Bake the SJÖRAPPORT salmon in the oven for 15-20 minutes or until it reaches an internal temperature of 50-55°C.
4. For the garlic sauce, mix dill, parsley, basil, garlic, lemon juice and olive oil in a blender or food processor.
5. Fold the yoghurt into the mixture and season with salt and pepper.
6. For the salad, peel the carrots and cut them into long sticks. Boil a pot of lightly salted water, then add the carrots and cook for around 5 minutes, until they are almost soft all the way through.
7. Thinly slice the fennel, silver onion and radishes, preferably using a mandolin. Transfer the fennel to a bowl and massage the lemon juice into the fennel.
8. Arrange the vegetables and salmon pieces neatly on a large plate. Alternate vegetables, salmon pieces and sauce, and top with dill.