Creamy Lemon Salmon with Courgette Ribbons

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Use a peeler to shave the courgettes into ribbons. If you don’t fancy ribbons, just slice them thinly. Set aside.

Step 2

Heat a frying pan with a little oil. Season the salmon well.

Step 3

Cook skin-side down for about 4 minutes, then flip and cook 2 more. Remove and keep warm.

Step 4

In the same pan, add a knob of butter or splash of oil.

Step 5

Gently fry the onion for 3 to 4 minutes until soft. Add garlic for 30 seconds.

Step 6

Pour in the cream, add lemon zest and a small squeeze of juice.

Step 7

Let it bubble gently for 2 minutes.

Step 8

Toss the courgette ribbons into the sauce and cook for just 1 to 2 minutes. They should soften but still have a bit of backbone.

Step 9

Return the salmon to the pan to warm through. Taste, season, scatter herbs if using.