Grilled salmon with lemon courgettes

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olive magazine

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Recipe by olive magazine

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1. Boil the potatoes for 15 minutes until tender. Drain, cool a little and halve. Heat 1/ 2 tbsp olive oil in a separate pan and add the courgettes. Stir and fry for 3 minutes until they start to brown at the edges.
2. Add the garlic and lemon zest and cook until fragrant. Season and add the lemon juice - they should be very lemony. Stir through the basil and potato halves.
3. Meanwhile, heat a non-stick pan with a little oil. Cook the salmon fillets skin-side down for about 5 minutes, until the skin is golden brown and crisp, then turn over and cook for 1 minute. Serve the courgettes with the salmon.

Per serving

397 kcalories, protein 33.8g, carbohydrate 10.2g, fat 24.8 g, saturated fat 4.5g, fibre 10.5g, salt 2.4 g

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• vickivale

  29 November 2007

  vickivale rated and commented on this recipe

  

  ok quite pleasant really - very lemony indeed though!

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• Squeakyclean

  21 April 2008

  Squeakyclean rated and commented on this recipe

  

  This is a very tasty recipe - I wouldn't have put lemons and courgettes together but it works very well. Anyone I've served this too has really enjoyed it.

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• Bramble

  03 August 2008

  Bramble commented on this recipe

  A glut of courgettes! This is fantastic and could be served at any dinner party, will definitely do many times this summer!

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• Strider

  27 August 2008

  Strider rated and commented on this recipe

  

  Was delicious. Very lemony, not too overpowering but you have to like lemon! I made it just for myself so halved everything (used 1 large-ish courgette - still used 1 clove of garlic because I love it). Goes very well with the salmon as it calms the flavour down a bit.

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• fizzbomb

  23 October 2008

  fizzbomb rated this recipe

  

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Ingredients

• 2 handfuls of small, salad potato , skin on
• olive oil for frying
• 2 salmon fillets , skin on
• 4 courgettes , sliced
• 1 garlic clove , crushed
• 1 lemon , zested and juiced
• 2 handfuls of basil leaves

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Difficulty and servings

Serves 2

Preperation and cooking times

Low-fat

Ingredients

• 2 handfuls of small, salad potato , skin on
• olive oil for frying
• 2 salmon fillets , skin on
• 4 courgettes , sliced
• 1 garlic clove , crushed
• 1 lemon , zested and juiced
• 2 handfuls of basil leaves

Per serving

397 kcalories, protein 33.8g, carbohydrate 10.2g, fat 24.8 g, saturated fat 4.5g, fibre 10.5g, salt 2.4 g

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