Pan-Seared Salmon with Skinny Carrot Fries & Roasted Courgettes

30 minutes before lunch? Just enough time to prepare the Pan-Seared Salmon with Skinny Carrot Fries & Roasted Courgettes. A healthy meal with carrots as good as fries (really!).

Pan-Seared Salmon with Skinny Carrot Fries & Roasted Courgettes - The Beginner's Cookbook Recipe
Pan-Seared Salmon with Skinny Carrot Fries & Roasted Courgettes – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A pan to cook the salmon
  • Baking sheet
  • 2 mixing bowls
  • A small bowl for the dipping sauce

Ingredients for 2 persons:

  • 2 salmon fillets
  • 2 courgettes
  • 4 carrots
  • 1 lemon
  • 2 tablespoon garlic powder
  • 1/4 cup parsley
  • 1/4 cup parmesan
  • 4 tablespoons Greek yogurt
  • 1 teaspoon Provences herbs
  • 3 tablespoons olive oil
  • Salt & pepper

Before you start:

  • Peel & cut the carrots into “fries”
  • Cut the courgettes lengthwise in quarter
  • Chop the parsley (not sure how to? Check this video)

Ready to go?

  • Preheat the oven to 180 degrees C.
  • Let’s start with the carrots!
    • Put them in a bowl and add:
      • 1 tablespoon olive oil
      • 1/8 cup parmesan
      • 1/4 cup chopped parsley
      • 1 tablespoon garlic powder
      • Salt to taste
    • Stir well until the carrots are evenly coated and spread them on a baking sheet (leaving some room for the courgettes).
  • Now let’s prepare the courgettes.
    • Put the cut courgettes in a bowl and add:
      • 1 tablespoon olive oil
      • 1/8 cup parmesan
      • 1/2 teaspoon Provence herbs
      • 1/2 tablespoon garlic powder
      • Salt & pepper to taste
    • Stir well until the courgettes are evenly coated and add them in the oven on a baking sheet next to the carrots.
  • Bake for 20 minutes.
  • Then prepare the dipping sauce by mixing in a small bowl:
    • 4 tablespoons Greek yoghurt
    • Half a lemon juice
    • 1/2 tablespoon garlic powder
    • Pepper to taste
  • Reserve the dipping sauce in the fridge till your meal is ready.
  • 10 minutes before your vegetables are ready, let’s cook the fish:
    • Add salt & pepper on top of the salmon fillet with 1/2 teaspoon of Provence herbs.
    • Over medium-high heat add a bit of olive oil in a pan.
    • Cook the salmon for 10 minutes: 5 minutes on each side.
  • Combine everything on each plate and…
  • BON APPÉTIT !

 

Similar recipes from the Beginner’s Cookbook you may like:

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