• 4 salmon fillets, about 200g each
  • 1.5 tsp of crushed cumin
  • 1 tsp of paprika
  • 2 courgettes sliced into very thin ribbons
  • 3 tbsp light muscovado sugar
  • 2 garlic cloves crushed
  • 1 tbsp white wine vinegar
  • 3 tbsp oil
  • lemon wedges to serve
  • Salt and pepper


  • STEP 1
    put salmon in a lightly oiled roasting tin. Mix together sugar, garlic, 1 tsp of cumin, paprika, vinegar and a little salt. Spread over the fish. Drizzle with 1 tbsp of oil
  • STEP 2
    Bake in preheated oven, 220 C Gas mark 7 for 10 minutes
  • STEP 3
    Meanwhile heat remaining oil in large frying pan, add remaining cumin and fry for 10sec. Add the courgette ribbons, season and stir-fry for 2-3 minutes
  • STEP 4
    Transfer to warm plates, serve salmon on top with lemon wedges to garnish

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