For four people you will need:
800 g salmon fillet (with skin on)
Basil, dill, parsley, chervil, chives (one bunch of each)
200 g crème fraîche
2 tbsp breadcrumbs
60 g Parmesan
Dissolve two tablespoons of salt in one liter of cold water in a bowl. Leave the salmon fillet to steep in the water for 20 minutes.
In the meantime, pick and finely chop the herb leaves and chives (use some of the herbs for the salad).
Stir the crème fraiche and mix in the chopped herbs, breadcrumbs, and Parmesan and season with salt and pepper.
Dab the salmon dry and place it in a greased baking pan with the skin side down. Spread the herb cream evenly across the salmon.
Bake on the middle shelf of a preheated oven for approx. 15 minutes at 180 degrees.
Serve with wild herb salad and potato cubes with parsley.