Zucchini – Salmon – Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 zucchini
- 2 onions)
- 2 cloves garlic
- 60 g pine nuts, (alternatively almond sticks)
- 500 g salmon fillet (s), skinless
- 1 tablespoon lemon juice, (up to 2 )
- 0.5 ½ bunch thyme
- 3 tablespoon olive oil
- salt
- 3 tablespoon crème fraîche (up to 4 )
Print Recipe
Pin Recipe Instructions
- Cut the zucchini into 4 cm wide pieces and then cut lengthways into wedges. Thinly slice the onion and garlic. Roast the pine nuts in a pan until golden yellow. Cut the salmon into strips 1-2 cm wide and drizzle with lemon juice. Put some thyme aside for garnish, chop the leaves from the rest.
- Heat the oil and fry the salmon in it for 1 minute on each side. Salt, pepper and remove from the pan. Add zucchini, onion and garlic to the frying fat and fry for 3-4 minutes. Season with salt, pepper and chopped thyme. Fold in the salmon and pine nuts, heat and arrange on plates. Garnish with thyme and put a dollop of crème fraîche on top of each.
- Side dish: baguette
- Protein: 30g
- Fat: 28g
- Carbohydrates: 8g
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