Enjoy the simplicity and freshness of baked salmon paired with a light zucchini ribbon salad. This dish combines tender, herb-infused salmon with crisp zucchini, toasted pine nuts, and a squeeze of lemon for a vibrant, healthy, and flavourful meal.
Ingredients 12
Salmon
4 fillets salmon, skin off
4 cloves garlic, minced
1 tbsp thyme, fresh, chopped
4 tsp lemon zest
4 tsp butter
1⁄2 bunch parsley, fresh, chopped, for garnish
Zucchini Salad
4 zucchini, peeled into ribbons
1⁄2 tsp salt
2 tbsp lemon juice
2 tbsp olive oil
20 g pine nuts, toasted
1⁄2 bunch mint, fresh, roughly chopped
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Method 6
To Prepare Zucchini
Preheat the oven to 160°C. Meanwhile use a peeler to make ribbons. Transfer to a bowl, season with , gently toss, and rest for 15 minutes.
To Cook Salmon
Mince , pick and chop , zest and chop , set all ingredients aside, ready to use on the next step.
Place on a baking tray, rub the salmon with , , , and pepper.
Place on top of each piece of the , then bake for 12-15 minutes or until cooked through. Rest for 5 minutes before serving.
To Finish The Salad
Drain the excess water from , add , , and pepper, gently mix.
Transfer to a wide platter and garnish with , and . Serve with .
Songkran Fa-A-Loon's tips
Let the salmon rest at room temperature for 15–20 minutes before cooking to ensure it cooks evenly. Bringing the salmon closer to room temperature prevents uneven cooking, especially in thicker fillets, and helps achieve a perfectly tender and moist result.
Salting the zucchini before making the salad is an essential step to remove excess water. By drawing out moisture, the zucchini retains a firmer texture and better absorbs the dressing or seasoning, resulting in a salad that’s fresh and flavorful without becoming soggy.
Olive oil is an excellent substitute for butter in this dish, offering a lighter and healthier option. Its smooth, slightly fruity flavor complements the salmon beautifully, adding a Mediterranean touch while still providing richness and balance to the meal.
