Remove salmon fillets from the foil and let them thaw for 1 1/2-2 hours. Clean, wash and chop the spring onions and chicory. Heat 1/8 litre water. Stir in sauce powder and bring to the boil. Add butter in pieces and melt at low heat while stirring.
Stir in lime juice. Dab salmon dry and season with salt and pepper. Heat 1 tablespoon of oil in a coated pan. Fry the salmon on each side for approx. 3 minutes, remove and keep warm for a short time. Pour the rest of the oil into the pan and fry the vegetables for about 3 minutes, turning them over. Season with salt and pepper. Put the vegetables and salmon into small casseroles. Pour sauce over them. Bake in a preheated oven (electric cooker: 200 °C/ convection oven 175 ° C/ gas: level 3) until golden brown.
Season with salt and pepper. Put the vegetables and salmon into small casseroles. Pour sauce over them. Bake in a preheated oven (electric cooker: 200 °C/ convection oven 175 ° C/ gas: level 3) until golden brown. Garnish as desired with slices of lime and dill flowers. Sprinkle with crushed pink berries and serve