Salmon Fillet with Zucchini and Pistachios

Ingredients

• 2 tbsp shelled pistachios
• 1 Zucchini
• 600 g salmon fillet (prepped, skinless)
• 1 tbsp lime juice
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• pepper, freshly ground
• 150 ml dry white wine

Instructions

1. 1.

   Chop the pistachios and toast them in a dry pan until golden brown. Remove and set aside.

2. 2.

   Wash, trim, quarter lengthwise, and slice the zucchini into thin strips.

3. 3.

   Rinse the salmon, pat dry, cut into bite-sized cubes, and drizzle with lime juice.

4. 4.

   Peel the garlic, finely chop it, and sauté in the pistachio pan with 2 tbsp oil until translucent. Add the zucchini, cook briefly, then add the salmon, season with salt and pepper, and stir-fry. Deglaze with white wine, season again, and simmer for 5 minutes over medium heat. Mix in the pistachios, taste, and serve on preheated plates.