Season salmon with salt and pepper. Heat oil in a frypan and cook salmon, skin side down, for 5 minutes or until cooked ¾ way through. Add zucchini to pan and sauté alongside salmon, stirring occasionally until just tender. Turn over salmon and cook for further 2 minutes. Heat Sacla Green Asparagus Sauce in a sauce pan and spoon onto serving plates. Top with salmon and sautéed zucchini. Sprinkle with dill and serve with lemon wedges.


Prep Time
5 mins
Cook Time
10 mins

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