LEMON AND DILL SALMON with SPIRALLED COURGETTE & ASPARAGUS
- 4 wild alaskan salmon
- 1 large pack of dill
- 2 lemons
- 3 courgettes
- 2 bunches of asparagus
Preheat the oven to 180 degrees. Place the salmon in an oven proof dish. Squeeze both the lemons all over. and season. place half the fill over the salmon. Cover with foil and cook for 15-18 minutes.
Using a potato peeler, peel the courgettes to create ribbons. Steam the asparagus for 3-5 minutes ensuring it still has some bite. Combine and drizzle with olive oil and black pepper.
Once the salmon is ready place on top of the asparagus and courgette. Add the rest of the dill and extra black pepper.