Summary

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

1. 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.
2. 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.
3. Side dish: baguette
4. Protein: 30g
5. Fat: 28g
6. Carbohydrates: 8g