Roasted salmon with grilled zucchini and Spanish capers

Roasted salmon with grilled zucchini and Spanish capers

  • Difficulty level: Easy
  • Preparation time: 30 minutes
  • Serves: 4

Ingredients:

400 g of salmon fillet

2 large courgettes

1 romaine lettuce

100 g of cherry tomatoes

100 g of capers with tail

Olive oil, salt and pepper

Method:

  • Wash the salmon fillet, dry with a paper towel, rub with salt and oil. Place on the parchment skin up and bake for 20 minutes in an oven heated to 180 ° C.
  • wash courgettes, dry and cut them into thin, 0.5 cm thick, slices. Put them in a bowl, sprinkle with oil, season with salt and pepper.
  • Heat the pan, place courgettes flat one by one and grill for 3 minutes to get a colour.
  • Rinse the cocktail tomatoes and cut into smaller pieces.
  • Separate the lettuce leaves, rinse them and dry. Tear the leaves into smaller pieces and mix with the rest of the vegetables.
  • Mix with a little oil, season with salt and pepper and place on plates.
  • Tear baked salmon to smaller pieces and place on salad.
  • Decorate everything with sliced capers.

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