Baked Salmon With Zucchini And Dill Cream Recipe

Name: Baked Salmon With Zucchini And Dill Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons dry white wine; 1 1/2 cups whipping cream; 28 ounces salmon fillets, 1-inch thick; 3 medium zucchini, thinly sliced; 2 tablespoons olive oil; 1/2 cup leek, julienned; 1/2 cup carrot, julienned; 1/2 cup yellow squash, julienned; 1/2 cup celery root, julienned; 1/2 cup red bell pepper, sliced; 3 tablespoons fresh dill, chopped

Servings: persons

6 tablespoons dry white wine
1 1/2 cups whipping cream
28 ounces salmon fillets, 1-inch thick
3 medium zucchini, thinly sliced
2 tablespoons olive oil
1/2 cup leek, julienned
1/2 cup carrot, julienned
1/2 cup yellow squash, julienned
1/2 cup celery root, julienned
1/2 cup red bell pepper, sliced
3 tablespoons fresh dill, chopped

1
Boil 6 tablespoons wine in heavy medium saucepan over high heat until reduced by half, about 2 minutes. Add cream and boil until reduced to 1 cup, about 6 minutes. Set sauce aside.
2
Preheat oven to 350u00b0F. Brush baking sheet lightly with oil. Arrange salmon, flat side down, on prepared baking sheet. Sprinkle salmon with salt and pepper. Place zucchini slices atop salmon, overlapping slices to resemble fish scales. Bake salmon until just opaque in center, about 15 minutes.
3
Meanwhile, heat 2 tablespoons oil in heavy large skillet over high heat. Add leek, carrot, squash, celery root and red bell pepper and saute until vegetables are just crisp-tender, about 3 minutes. Season to taste with salt and pepper.
4
Rewarm sauce over low heat. Mix in dill. Season with salt and pepper. Arrange vegetables in center of plates. Using metal spatula, place salmon atop vegetables. Spoon sauce around salmon; serve.

824

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tablespoons dry white wine, 1 1/2 cups whipping cream, 28 ounces salmon fillets, 1-inch thick, 3 medium zucchini, thinly sliced, and more.

Yes, Baked Salmon With Zucchini And Dill Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Salmon With Zucchini And Dill Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions