Salmon fillet with feta, mustard and herb crust on zucchini noodles

Ingredients for 4 servings:

• 4 salmon fillets
• 2 m.-large zucchini
• 50 g feta cheese
• 1 tsp mustard
• 1 tsp pesto
• 30 g breadcrumbs
• e.g. olive oil
• n. B. herbs (frozen, e.g. dill)
• salt and pepper
• 1 shot of white wine
• 2 tbsp cream
• 1 egg(s), if necessary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Lightning fast and super tasty

First, slice the zucchini into thin strips using a vegetable peeler or similar tool. If you prefer the vegetables cooked thoroughly, you can blanch them briefly in hot water. Place the zucchini strips in an oiled casserole dish, add a small splash of dry white wine, season with salt and pepper, and drizzle with a few drops of pesto, if desired. Wash the salmon fillets, pat dry, and season with salt and pepper. In a separate bowl, mash the feta cheese. Add 1-2 tablespoons of frozen herbs or fresh herbs, depending on the season. Add 1 teaspoon each of mustard (I always use truffle Dijon mustard and a few chili flakes to taste) and pesto, and season with salt and pepper. Knead in a splash of cream or an egg, then add 1-2 tablespoons of olive oil and mix with the breadcrumbs until crumbly. Spread these crumbs over the salmon fillets and then place them on top of the zucchini strips. Finally, drizzle with a few drops of olive oil and bake in the oven at 200°C (top/bottom heat) for about 15-20 minutes.