Paula’s Roast Salmon Fillet with Zucchini Ribbons

Band Buddies® Recipe of the Week - Paula's Roast Salmon Fillet with Zucchini Ribbons




2 x 150 g salmon fillets
1 punnet cherry tomatoes, halved
2 tsp fresh thyme (parsley or basil can also be used)
Juice of 1 lemon
Cracked black pepper to taste
2 medium zucchini






Preheat the oven to 200°C. Pat the salmon dry with a paper towel and place into a baking dish with the cherry tomatoes and thyme. Spray salmon and tomatoes with ground black pepper and lemon juice. Roast the salmon for 10-15 minutes or until the salon is cooked and the cherry tomatoes have softened. To check that the salmon is cooked, insert a knife into the salmon and look to see that the flesh flakes away nicely.

Using a peeler, make zucchini ribbons by drawing the peeler the length of each zucchini and getting nice thin slices. Spray lightly with the extra virgin olive oil and pan-fry for 2 minutes. Serve roast salmon and cherry tomatoes with zucchini ribbons on top and a side salad.



Eating Facts


Makes 2 servings
Per serving: 334 calories, 38 grams protein, 6 grams carbohydrate, 17 grams fat, 4 grams fiber

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