Salmon fillet with herb topping

Cut the butter into thin slices. Rub the pieces of salmon fillet on the pink side with half of the ras el hanout and the lemon juice (keep a little). Place the pieces of salmon next to each other in the roasting pan and cover them with slices of butter. Put in the refrigerator until use.

In a bowl, stir up the mascarpone with a little lemon juice, the rest of the el Hanout and some salt. Store covered at room temperature.

Slide the roasting pan with salmon onto the grid in the middle of the oven and switch the oven to 180 ° C. Let the salmon warm up in 20-25 minutes, inside it may be just a little rosé.

Place the pieces of salmon on a warm flat dish and sprinkle with parsley, coriander, chives and pomegranate seeds. Stir 2 tablespoons of the moisturizer through the mascarpone and serve the sauce separately. Tasty with roasted green vegetables.