Salmon baked with zucchini
4 servings
25 minutes
Baked salmon with zucchini is a true embodiment of lightness and harmony of flavors. European cuisine values simplicity in cooking, and this recipe reflects that philosophy. The delicate salmon fillet, soaked in a light brine, becomes exceptionally juicy, while the thin overlapping slices of zucchini gain softness and a delicate taste. Dill adds a fresh aroma, and a slice of lemon provides an exquisite tang that enhances the fish's natural notes. Baking in paper preserves the juices and richness of the ingredients, making the dish incredibly tender. It is perfect for both a romantic dinner and a cozy family lunch, offering pleasure in every bite.
1
Add salt and sugar to the water and mix. Soak the fish pieces in water for 30 minutes, then rinse with running water.
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
- Water: 500 ml
- Atlantic salmon fillet: 600 g
2
Slice the zucchini into rounds and layer them in the center of the baking paper. Sprinkle with dill.
- Zucchini: 2 pieces
- Dill: 0.3 bunch
3
Place fish on 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.
