Spring Salmon with Zucchini

A quick, tasty, wholesome fish dish with a zucchini sauce. Give it a try!

Recipe author

Servings:

Salmon

350

Zucchini (or just one large zucchini)

Onion

0.5

Olive oil (you can use regular vegetable oil, though olive oil tastes better)

Salt

Ground black pepper

Thyme

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 9 g

Fats 31 % 5 g

Carbohydrates 13 % 2 g

114 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Peel the onion and cut it into small pieces.
Step 2:

Rinse the salmon and zucchini. Grate the zucchini.
Step 3:

Pour a little olive oil into a skillet, add the onion, and heat it up. Cook the onion until soft and just barely golden.
Step 4:

Add the fish and cook for one minute, then flip it, season with salt, and add pepper to taste.
Step 5:

Cook for a minute on this side too, then flip again and season with salt and pepper.
Step 6:

Add the grated zucchini, cover, reduce the heat to low, and simmer for 7–8 minutes. Then remove the lid, raise the heat, and cook until the liquid evaporates and the zucchini turns into a thick sauce (about 7–8 minutes more).
Step 7:

Add the thyme and take the skillet off the heat.
Step 8:

For a side, you can serve rice or potatoes, or — as in our photo — just bread and a fresh vegetable salad.