Roasted Salmon Recipe
zucchini, coconut-lime beurre blanc, red curry chili crisp
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Ingredients
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Roasted Salmon Ingredients
Method
Preparation Directions
Prepare the Zucchini
Preheat your oven to 400°F (200°C). Slice the zucchini into half-moon shapes and toss them with olive oil, salt, and black pepper. Spread them out on a baking sheet.
Roast the Zucchini
Place the baking sheet in the oven and roast the zucchini for about 15 minutes, or until tender and slightly caramelized.
Prepare the Salmon
While the zucchini is roasting, season the salmon fillets with salt and black pepper. After the zucchini has roasted for 15 minutes, push it to one side of the baking sheet and place the salmon fillets on the other side.
Roast the Salmon
Return the baking sheet to the oven and roast both the salmon and zucchini for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Make the Coconut-Lime Beurre Blanc
In a small saucepan, combine the coconut milk, lime juice, and red curry paste. Bring to a simmer over medium heat and cook until slightly thickened. Gradually whisk in the butter until melted and smooth.
Serve
Plate the roasted zucchini and salmon, drizzling the coconut-lime beurre blanc over the salmon. Finish with a spoonful of chili crisp on top.
