Lemon Caper Salmon with Ribbon Squash

Lemon Caper Salmon with Ribbon Squash

4.9 16 ratings

Prep. 10 min

Total 35 min

4 portion

Ingredients

non-stick spray oil
shallot halved
60 g
garlic clove
1
unsalted butter divided
30 g
vegetable broth
200 g
white wine
30 g
salmon fillet, fresh, skin on or skinless (approx. 6 oz ea.)
4
salt to season
black pepper, ground to season
lemons thinly sliced in rounds
2
zucchini
225 g
zucchini yellow
225 g
all purpose white flour
1 tbsp
lemon juice
15 g
caper, pickled drained
2 tbsp
dill, fresh to garnish

Difficulty

easy

Nutrition per 1 portion

Protein 94.1 g

Energy 3913.4 kJ / 935.3 kcal

Fat 57.7 g

Fibre 2.6 g

Carbohydrates 11.1 g

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