Baked salmon with a Parmigiano Reggiano and dill crust

Ingredients

• Salmon: 2 salmon supremes
• Olive oil
• 1 tsp lemon juice
• 4 tbsp Parmigiano Reggiano, grated
• 50 g breadcrumbs
• Salt and black pepper
• 1 onion, diced
• 2 cloves of garlic
• 100 ml white wine
• 100 ml double cream
• Lemon juice, to taste
• 2 tbsp dill
• 8 new potatoes
• Butter
• 1 Spring onion, chopped
• 3 tbsp Parmigiano Reggiano
• 10 green beans