Salmon Steaks with Zucchini and Tomatoes

This delightful recipe combines the rich flavors of salmon with the freshness of summer vegetables like zucchini and tomatoes. It's a vibrant dish that brings together simple ingredients to create a wholesome and nourishing meal. The salmon steaks are marinated with a hint of lemon, which perfectly complements the earthy taste of zucchini and the sweet, tangy profile of ripe tomatoes. A touch of garlic and fresh thyme elevates the dish, adding aromatic notes that enhance the overall flavor. This recipe is not only delicious but also quick to prepare, making it ideal for busy weeknights or a relaxed weekend dinner. The combination of textures – tender fish, juicy tomatoes, and crisp zucchini – is truly satisfying. Served alongside herbed potatoes, this dish is sure to be a family favorite. Plus, it's packed with nutrients, offering a healthy dose of omega-3 fatty acids, vitamins, and antioxidants. Enjoy this dish on its own or pair it with a light salad for a complete meal. Invite friends and family to savor this delicious creation!

Ingredients

Main Ingredients

• 1 salmon fillet
• 350 g zucchini
• 300 g tomatoes
• 1 lemon
• 1 clove garlic
• 2 tbsp vegetable oil

Spices

• 1 tsp fresh thyme
• Pepper
• Salt

Preparation Time

• Total Time: 30 minutes

Step-by-Step Instruction

1. Prepare the Salmon: Cut the salmon into steaks. Rinse under cold water and pat dry with a paper towel.
2. Season the Fish: Rub the salmon steaks with salt and pepper. Drizzle with fresh lemon juice for enhanced flavor. Cover and place in the refrigerator to marinate briefly while preparing other ingredients.
3. Prep the Vegetables: Wash the zucchini thoroughly and trim the ends. Slice it lengthwise into four sections, then cut into small cubes.
4. Tomato Preparation: Blanch the tomatoes in boiling water, then peel and quarter them. Remove the seeds and core, then dice the flesh into cubes.
5. Garlic: Peel and mince the garlic finely.
6. Heat the Oil: In a large pan, heat the vegetable oil over medium heat.
7. Cook the Zucchini: Add the zucchini cubes to the pan and sauté for a few minutes, stirring occasionally.
8. Add Aromatics: Incorporate the minced garlic into the pan, followed by the diced tomatoes.
9. Seasoning: Season the vegetable mixture with salt, pepper, and fresh thyme.
10. Simmer: Cover the pan and let the vegetables simmer for 10 minutes, allowing the flavors to meld.
11. Heat another Pan: In a separate skillet, heat a little oil on medium heat.
12. Cook the Salmon: Place the marinated salmon steaks in the hot pan. Cook for about 4 minutes on each side until golden and cooked through.
13. Plate the Vegetables: On warmed plates, arrange the cooked vegetables as a base.
14. Top with Salmon: Gently place the salmon steaks on top of the vegetable bed.
15. Final Touch: Dribble a bit of lemon juice over the top if desired.
16. Rest Time: Let the dish rest for a minute for the flavors to settle.
17. Serve: Garnish with extra thyme or parsley if desired and serve hot.
18. Enjoy: Pair with herbed potatoes or a crisp green salad.
19. Accompaniments: Serve with a glass of white wine to complement the meal.
20. Feedback: Encourage guests to enjoy the variety of textures and flavors.

Tips

• Substitutes: If fresh thyme is unavailable, dried thyme will work as well.
• Lemon Zest: Add lemon zest for an extra citrus punch.
• Garlic Intensity: For a milder garlic flavor, roast it before mincing.

Nutritions

• Calories: Approximately 450 per serving
• Protein: 35g
• Fats: 24g
• Carbohydrates: 20g

Variations

• Dietary Replacement: Use tofu steaks for a vegetarian option.
• Spice Additions: Add a pinch of red pepper flakes for some heat.
• Herb Variations: Experiment with basil or dill instead of thyme.

Serving Suggestions

• Side Dishes: Serve with steamed brown rice or quinoa.
• Garnishes: Fresh parsley or dill sprigs add color and freshness.
• Wine Pairing: A dry white wine, like Sauvignon Blanc, complements the dish beautifully.

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