INGREDIENTS:
- 2 salmon fillets
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1/2 tsp dried dill
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- salt and pepper
COURGETTES:
- 2-3 courgettes, chopped
- 1 tbsp olive oil
- salt and black pepper
INSTRUCTIONS:
Preheat oven to 190C. Take a baking tray and cover it with tin foil, shiny side facing down. Pour the chopped courgettes on the tray, spread evenly and drizzle with olive oil and season with salt and pepper. In a small bowl, prepare the herb mixture – whisk together lemon juice, Dijon mustard, garlic, dill, oregano, thyme and rosemary plus salt and pepper to taste. Add salmon to the tray in a single layer and brush each salmon fillet with the herb mixture. Put the tray in the oven and cook for about 16-18 minutes until the fish flakes easily with a fork. I have eaten this dish both fresh out of the oven and out of a Tupperware on a road trip. I must say, allowing the salmon and courgette to mix in the Tupperware together with lemon juice makes for a new taste experience – I do recommend you try!
Energy (per serving): 372kcal, 35g protein, 23g fat, 5g carbs.
RAHEL THE AMAZON 