Oven-baked salmon steaks, asparagus and zucchinis
30
14
4
No
Ingredients
- 2 to 4 salmon steaks, depending on their size
For the vegetables:
- 16 asparagus
- 2 zucchinis
- 30 ml (2 tablespoons) of olive oil
- 1 garlic clove, chopped
For the marinade:
- 30 ml (2 tablespoons) of lime juice
- 15 ml (1 tablespoon) of sesame oil (non-roasted)
- 15 ml (1 tablespoon) of honey
- 15 ml (1 tablespoon) of soy sauce
- 15 ml (1 tablespoon) of chopped ginger
- 1 garlic clove, chopped
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Break off the woody end of the asparagus and thinly slice the zucchini. Place olive oil and garlic in a bowl, then season with salt and pepper. Stir well to coat the vegetables with oil.
- In a small bowl, combine the marinade ingredients. Place the steaks in the center of a large baking sheet lined with parchment paper. Brush the salmon steaks with the marinade. Add the courgettes around the steaks. Grill in the oven for 4 minutes in the “broil” position.
- Take the baking sheet out of the oven and add the asparagus around the steaks. Continue cooking in the oven for 8 to 10 minutes, turning the steaks and vegetables halfway through cooking.
- Serve with rice or buttered croutons.
