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Salmon with lemony vegetables and capers

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  • Prep Time5 min
  • Total Time5 min
  • Makes2 servings
*PLUS Cooking time: 9 minutes

Ingredients

  • 2 plum tomatoes, thickly sliced

  • 1 zucchini, thickly sliced

  • 2-Jan lemon, thickly sliced

  • 1 tsp butter

  • 1 tsp olive oil

  • 2 firm-fleshed fish fillets, such as salmon or monkfish

  • 1 tbsp capers, drained

  • 1/2 tsp dried oregano leaves

  • 1/4 tsp salt

Instructions

  • Prepare tomatoes, zucchini and lemon. Then heat butter and oil in a large, wide frying pan, preferably non-stick, set over medium-high heat. Add fish and cook until golden-tinged, 2 to 3 minutes per side.

  • When fish is golden, reduce heat to low. Add tomatoes, zucchini, lemon and capers. Sprinkle with oregano and salt. Cover and simmer, stirring sauce occasionally, until zucchini is tender, 5 minutes. Great with baked potatoes.

Nutrition (per serving)

Calories 257, Protein 22g, Carbohydrates 9.2g, Fat 15.7g, Fibre 3.6g, Sodium 505mg.

We loved this veggie combo with salmon, but lemon-scented tomatoes, zucchini and capers go well with any kind of fish. Try it with your favourite.

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