Rinse the salmon briefly under cold water, dry with kitchen roll. Cut the salmon into slices two centimeters thick.
Mix the salt with the pepper, the juice of one lemon and half of the chopped parsley. Rub the salmon with it.
Heat some butter in a saucepan and sauté the onion cubes in it. Add the zucchini cubes and mushroom slices and sauté for a few minutes, stirring. Season with salt and pepper.
Stir the yolks with the fresh cream and the yogurt, season with the herbs de Provence, some freshly grated nutmeg, saffron and paprika powder. Add to the mushroom-zucchini frying pan and simmer on low heat for ten minutes, stirring.
Preheat the oven to 200 °C (gas mark 3). Grease a gratin dish with a little butter.
Put about half of the mushroom-zucchini mixture into the gratin dish and place the salmon slices on top. Put the rest of the mushrooms and zucchini on top of the fish. Sprinkle the grated cheese and the hazelnuts over it, put the butter in flakes on top.
Cook the salmon and zucchini casserole in the hot oven for about forty minutes.
Serve sprinkled with the remaining parsley.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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