Zucchini and salmon pan

Ingredients for 4 servings:

• 3 zucchinis
• 2 onions
• 2 cloves garlic
• 60 g pine nuts (alternatively almond sticks)
• 500 g salmon fillet(s), without skin
• 1 tbsp lemon juice, (up to 2 tbsp)
• ½ bunch thyme
• 3 tbsp olive oil
• Salt
• 3 tbsp crème fraîche (up to 4 tbsp)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cooking class recipe

Cut the zucchini into 4 cm wide pieces and then lengthwise into wedges. Thinly slice the onion and garlic. Roast the pine nuts in a dry pan until golden brown. Cut the salmon into 1-2 cm wide strips and drizzle with lemon juice. Set aside some thyme for garnish and chop the leaves from the rest. Heat the oil and fry the salmon for 1 minute on each side. Season with salt and pepper and remove from the pan. Add the zucchini, onion, and garlic to the frying fat and fry for 3-4 minutes. Season with salt, pepper, and chopped thyme. Stir in the salmon and pine nuts, heat through, and serve on plates. Garnish with thyme and top each with a dollop of crème fraîche. Side dish: Baguette. Protein: 30g. Fat: 28g. Carbohydrates: 8g.