Salmon baked on zucchini
4 servings
25 minutes
Baked salmon on zucchini is a refined combination of flavors characteristic of Italian cuisine. The lightness of zucchini, their tender texture, and the subtle aroma of dill harmoniously complement the rich taste of salmon, while lemon adds freshness and sophistication. The process of brining the fish in salted-sugar water makes it especially tender and juicy, preserving the natural structure of the meat. This recipe embodies the philosophy of Mediterranean cuisine—simple and fresh ingredients that reveal their best qualities when baked. The dish is perfect for both everyday lunch and special occasions, highlighting the authenticity and delicacy of Italian gastronomic heritage.
1
Add salt and sugar to the water and mix. Soak the fish pieces in the water for 30 minutes, then rinse with running water.
- Water: 500 ml
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
- Atlantic salmon fillet: 600 g
2
Slice the zucchini into rounds and layer them overlapping in the center of a baking paper. Sprinkle with dill.
- Zucchini: 2 pieces
- Dill: 0.3 bunch
3
Place fish on the zucchini, sprinkle with dill, and add a slice of lemon.
- Atlantic salmon fillet: 600 g
- Dill: 0.3 bunch
- Lemon: 0.5 piece
4
Close the baking paper like a sleeve or a baking bag.
5
Cook in a preheated oven at 160 degrees for at least 15 minutes.
