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🍽️ Crunchy Pistachios, Zucchini, and Salmon

417 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp shelled pistachios
• 1 zucchini
• 600 g salmon fillet (kitchen-ready, skinless)
• 1 tbsp lime juice
• 1 garlic clove
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 150 ml dry white wine

Instructions

1. 1. Finely chop the pistachios.
2. 2. Toast the pistachios in a pan without oil until golden brown.
3. 3. Remove the pistachios from the pan and set them aside.
4. 4. Thoroughly wash the zucchini.
5. 5. Cut the zucchini lengthwise into four strips.
6. 6. Slice the zucchini strips into thin rounds.
7. 7. Wash the salmon fillet.
8. 8. Pat the salmon dry with a kitchen towel.
9. 9. Cut the salmon into bite-sized cubes.
10. 10. Drizzle the salmon with lime juice.
11. 11. Peel the garlic.
12. 12. Finely chop the garlic.
13. 13. Heat 2 tablespoons of oil in the pan.
14. 14. Sauté the garlic in the oil until translucent.
15. 15. Add the zucchini slices to the pan.
16. 16. Sear the zucchini briefly.
17. 17. Add the salmon cubes to the pan.
18. 18. Season the dish with salt and pepper.
19. 19. Cook the salmon through with the zucchini.
20. 20. Deglaze the dish with white wine.
21. 21. Season again with salt and pepper.
22. 22. Simmer the dish for 5 minutes over medium heat.
23. 23. Stir in the toasted pistachios.
24. 24. Taste and adjust the seasoning.
25. 25. Serve the dish on pre-warmed plates.

Nutrition per serving

• kcal: 417
• Protein: 33 g · Fett/Fat: 27 g · Carbs: 3 g