Salmon Fillets with Courgette Ragout
Salmon fillets with courgette ragout will please fish lovers and fans of light meals alike. Juicy salmon pairs beautifully with courgette, cherry tomatoes, white wine and fresh basil. The recipe is quick and can be ready in 20 minutes.
Prep: 20 min
Servings: 4
Energy: 119 kcal per serving
Method
01.
Cut the ends off the courgette, halve it and slice into thicker pieces about 1.5 cm so it stays crisp after cooking. Peel 3 cloves of garlic and slice them thinly. Heat the olive oil in a pan and fry the garlic until golden. Add the courgette slices, season with salt and pepper. Pour in the wine and let it bubble briefly. Add the cherry tomatoes cut in half and 6–8 chopped basil leaves. Finally, soften and thicken the ragout with butter and stir well.
02.
Remove the skin from the salmon fillets, season them with salt and pepper on both sides. Heat the vegetable oil in a pan and fry the fillets on one side. Add the sprigs of fresh thyme and 3 cloves of garlic. There is no need to peel the garlic, just cut it in half. Turn the fillets and fry briefly on the other side. Take the pan off the heat and let the fillets finish cooking gently. The salmon must not cook all the way through, so it stays juicy. Before serving, pour over the fresh juice of half a lemon.
03.
First put the courgette ragout on a plate, then the salmon fillets, and garnish with the remaining fresh basil leaves. Drizzle with olive oil and season with sea salt.
