Salmon with Zucchini
4 servings
30 minutes
Salmon with zucchini is a refined dish of French cuisine that embodies the harmony of freshness and rich flavor. The tender salmon fillet infused with lemon juice, thyme, and garlic acquires an exquisite aroma, while its softness perfectly complements the stewed zucchini and tomatoes. The light acidity of lemon enhances the sweetness of tomatoes, and parsley adds freshness. This dish highlights the philosophy of French gastronomy — simplicity of ingredients with maximum expression of their flavors. Salmon, rich in beneficial fatty acids, makes this dish not only tasty but also healthy. Serving it on a vegetable bed makes it not only elegant but also light, perfectly suited for a dinner accompanied by a glass of white wine.
1
Divide the salmon fillet into four portions of about 200 grams and marinate for about ten minutes in the juice of two lemons, thyme, and four crushed garlic cloves.
- Salmon fillet: 800 g
- Lemon: 2 pieces
- Thyme: 4 stems
- Garlic: 8 cloves
2
Cut zucchini into small cubes and finely chop the remaining garlic. Sauté the vegetables with a little water for five minutes, then add canned tomatoes with their juice and cook for another five minutes. Finely chop the parsley, add it to the vegetables, and remove from heat.
- Courgette: 600 g
- Garlic: 8 cloves
- Canned diced tomatoes: 400 g
- Parsley: 20 g
3
In a hot dry skillet, fry the salmon fillet: four minutes on one side and three minutes on the other.
- Salmon fillet: 800 g
4
Serve the salmon on a bed of zucchini and tomatoes.
- Salmon fillet: 800 g
- Courgette: 600 g
- Canned diced tomatoes: 400 g
