Salmon fillet with a SKYR red beet dip



preparation time: 25 minutes 

for 4 persons

  • 4 salmon fillets
  • 1 lemon
  • salt
  • pepper
  • olive oil
  • 150 g SKYR Natural
  • 1 teaspoon horseradish
  • 2 teaspoons red beet juice
  • dill, chopped 


Place the salmon fillets on a baking tray covered with baking paper.

Season with salt, pepper and oil, and place a few lemon slices on the salmon.

Bake at 180°C (160°C convection) for 18 minutes.

Mix the SKYR Natural with horseradish, red beet juice, freshly chopped dill, salt, pepper and a shot of oil.

Serve the salmon with the SKYR Dip.


Stefano Cavada

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