Wash the orange hot, grate dry and peel the peel in thin strips with a pestle ripper. Halve the orange and squeeze the juice. Boil up in a pot and reduce to about 1/4. Stir in hollandaise sauce. Wash the dill, shake dry, pluck flags from the stalks and cut finely, except for a little to garnish.
Wash salmon, dab dry and season with salt and pepper. Peel and clean the carrots. Wash and clean the zucchini. Cut vegetables lengthwise into thin slices with a peeler. Heat oil in a pan. Sauté the fish for about 5 minutes, turning it over. Transfer slices to a baking tray lined with baking paper. Stir the dill into the sauce and spread 2 tablespoons of sauce over each salmon. Bake in the preheated oven under the grill for about 5 minutes. Prepare the pasta in boiling salted water according to the instructions on the packet.
Transfer slices to a baking tray lined with baking paper. Stir the dill into the sauce and spread 2 tablespoons of sauce over each salmon. Bake in the preheated oven under the grill for about 5 minutes. Prepare the pasta in boiling salted water according to the instructions on the packet. Add vegetable strips to the pasta water for 1 minute. Arrange salmon on a plate and garnish with dill and orange zest. Add pasta and vegetables in a bowl
With 6 people: