Salmon with Zucchini Tomato Noodles

Ingredients

• 4 salmon fillets (about 150 g each)
• Salt
• Pepper (freshly ground)
• 3 Tbsp liquid butter
• 350 g ribbon pasta
• 3 zucchini
• 5 tomatoes
• 3 Garlic cloves
• 2 tbsp olive oil
• smooth parsley (for garnish)

Instructions

1. 1.

   Wash the salmon fillet and pat dry with paper towels. Season with salt and pepper, then brush with liquid butter in a baking dish.

2. 2.

   Cook the ribbon pasta according to package instructions in plenty of boiling salted water until al dente. Drain and set aside.

3. 3.

   Preheat the oven to 210 °C fan‑forced. Bake the salmon for about 12 minutes until cooked through.

4. 4.

   While the salmon is baking, heat olive oil in a large non‑stick pan over medium heat. Add minced garlic and zucchini strips; sauté until tender. Stir in diced tomatoes, salt, and pepper, then simmer for 3–4 minutes.

5. 5.

   Combine the pasta with the pan mixture, gently warming it. Plate the pasta and place salmon fillets beside it. Garnish with parsley and serve hot.