Salmon with Lemon Piccata Butter and ratatouille zucchini ribbons

Updated at: Thu, 17 Aug 2023 02:46:01 GMT

Step 1

- Rinse produce and pat dry - Preheat oven to 400 degrees - Set butter on counter to soften - Prepare a baking sheet with foil and cooking spray

Step 2

Prepare ingredients: - Using a peeler, shave zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain. - Coarsley crush croutons - Halve tomatoes - Mince garlic - Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.

Step 3

Roast the Salmon: - Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon to hot pan, skin side up, and sear undisturbed until lightly browned, 2-4 minutes. - Transfer salmon to prepared baking sheet, skin side down. Reserve pan; no need to wipe clean. - Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes. - While salmon roasts, make lemon piccata butter.

Step 4

Make the Lemon Piccata Butter: - Combine capers, butter, and 1/2 tsp. lemon juice in a mixing bowl. Set aside.

Step 5

Cook the Zucchini Ribbons: - Return pan used to sear salmon to medium heat and add 2 tsp. olive oil. Add tomatoes, Garlic, 1/4 tsp. salt, and 1/4 cup water to hot pan. Bring to a simmer. - Once simmering, stir occasionally until liquid is reduced by half, 2-3 minutes. - Stir in zucchini ribbons and 1/4 tsp. salt. Then stir occasionally until tender, 2-3 minutes. Don't worry if ribbons break while cooking. - Remove from burner and stir in half the parmesan (reserve remaining for garnish).

Step 6

Finish the Dish: - Plate dish topping salmon with lemon piccata butter, and zucchini ribbons with remaining Parmesan and croutons. Squeeze lemon wedges over zucchini to taste.

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