Quick and easy: Let a spiced olive oil and butter mix and your oven do the work for you
This is a convenient little recipe: While everything is sweating in the oven, I am free to care about other things: pour a glass of wine, chat with invited friends, set the table. Or just hang up the laundry when I'm alone. It is suitable as a dinner for one or two, as well as for guests. It can be multiplied easily. Fish and vegetables should always be prepared in a dish with a high rim. Larger quantities would not be adequately moisted in the fat on a baking sheet and would end up dry instead of juicy.
Cut the zucchini into not too thin slices because they cook quickly and should still have a little bite. I find the smell of curry powder in melting butter incomparably appetizing. But this recipe is flexible and changeable: If you don't like curry, take your favorite spice instead.
We need (serves 2):
2 skinless salmon fillets, each 200 to a maximum of 250 gram
1 clove of garlic, halved
1 large or 2 smaller zucchinis - halved lengthways and cut into slices
2 scallions, cut into small rings, white and green parts separated
Salt and pepper
4 tbsp of olive oil
30 gram (3 tbsp) butter
1 1/2 tbsp curry powder
Juice of half a lemon (optional)
Fringes of 2 dill stems for serving (if on hand)
How it's done:
Preheat the oven to 180 degrees celsius / 160 if using a convection oven (Fahrenheit 356/320)
Rub bottom and rim of the baking dish with garlic and put in zucchini slices, salmon fillets and white parts of the scallions. Lightly sprinkle with salt and pepper.
Melt the oil and butter in a small pan over mild heat, add the curry powder and mix well. Pour mix over fish and vegetables in the baking dish.
Cook in the oven for 25 to 30 minutes, depending on the thickness of the fillets and their weight.
Then let it rest for a few minutes. Drizzle with lemon juice and sprinkle with the green spring onion rings. Serve with dill if used.
Enjoy with rice or bread to dip it in the delicious sauce!