Salmon with Fennel, Zucchini and Ricotta
Fresh and light with plenty of healthy fats to lower GI and cholesterol.
- Time
- 30 minutes
- Serves
- 4
- Calories
- 303
Ingredients
- 500g salmon in 4 steaks
- 1 tbsp salt
- 1 cup peas, cooked
- 120g fennel bulb, shaved
- 5 sprigs dill, chopped
- 120g zucchini, shaved
- 160g low fat ricotta
- 1 lemon juiced
Method
- Preheat the oven to 220oC
- Salt the salmon skin and place on a baking tray skin side up. Place in the oven and turn the oven down to 180oBake until cooked to your preference.
- Mix the peas, fennel, zucchini and lemon together and serve with salmon.
- Mix the ricotta and dill together and serve with salmon.