Salmon fillet with caper and lemon sauce with zucchini vegetables and herb baguette

Name: Salmon fillet with caper and lemon sauce with zucchini vegetables and herb baguette
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 Courgettes (about 250 g); 2 (100 g each) T; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1/2 package (125 g) Light Hollandaise Sauce; 3 TABLESPOONS Milk; 1 TEASPOON Lemon juice; 1 TABLESPOON Capers; 7-10 Tbsp Dill

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 Courgettes (about 250 g)
2 (100 g each) T
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1/2 package (125 g) Light Hollandaise Sauce
3 TABLESPOONS Milk
1 TEASPOON Lemon juice
1 TABLESPOON Capers
7-10 Tbsp Dill

Directions

1
Clean and wash the zucchini and cut them lengthwise into thin slices. Wash the salmon, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a pan. Fry the salmon in it for about 5 minutes, turning it.
2
Heat 1 tablespoon of oil in a 2nd frying pan. Fry the zucchini for about 4 minutes. Season with salt and pepper. Heat up sauce hollandaise, milk and lemon juice in a saucepan. Stir in capers. Arrange salmon, zucchini vegetables and sauce on a plate.
3
Sprinkle with pepper and garnish with dill. Roasted herb baguette tastes good with it.