Place the (defrosted) salmon in an ovenproof casserole dish, salt and sprinkle with lemon juice. Add the thyme sprigs. Heat the oil and lightly sweat the flour in it, pour in the milk little by little, stirring vigorously so that no lumps form.
Let the sauce boil down for a few minutes and then remove from the heat. Stir in the lemon juice and grated Parmesan cheese and season with salt and pepper (if you like, you can add herbs to taste). Pour the sauce over the fish and bake for 20 – 25 min.
at 180°C top/bottom heat. Shortly before the end of the cooking time, turn on the grill so that a light crust can form.
Rice goes well with this. And if you don’t like salmon, you can replace it with other fish.
