Lemon Caper Salmon with Ribbon Squash

Lemon Caper Salmon with Ribbon Squash

4.6 44 ratings

Prep. 10 min

Total 35 min

4 portions

Ingredients

non-stick cooking spray
shallots halved
2 oz
garlic clove
1
unsalted butter divided
1 oz
vegetable stock
7 oz
white wine
1 oz
fresh salmon fillets (approx. 6 oz ea.)
4
salt to season
ground black pepper to season
lemons thinly sliced in rounds
2
zucchini
8 oz
yellow squash
8 oz
all-purpose flour
1 tbsp
lemon juice
½ oz
capers drained
2 tbsp
fresh dill to garnish

Nutrition per 1 portion

Calories 345 kcal / 1443 kJ

Protein 36 g

Fat 17 g

Carbohydrates 11 g

Fibre 2 g

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