• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Contact
  • Recipe Index
  • Privacy Policy
  • Web Stories
  • Blogging Resources
  • Carrie's Kitchen
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
Carrie's Kitchen

Carrie's Kitchen

Fast and Fuss Free Recipes

  • Home
  • Easy Dinners
  • Pasta Recipes
  • Salads & Sides
  • Street Food & Fakeaway
  • Comfort Food
  • Breakfast & Brunch
  • Fuss Free Entertaining
  • Snacks and Lunch
  • Drinks
Home » Easy Dinners » Salmon Fillet with Courgette and Pepper Salad

Salmon Fillet with Courgette and Pepper Salad

Easy Dinners First Published: June 29, 2020 | Last Updated: July 18, 2020

As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy here.
Pin4
Share1
Tweet
Share
Yum
5 Shares
Jump to Recipe Print Recipe

Super easy oven baked lemon Salmon fillet with a fresh Courgette and Pepper salad. The perfect light summer meal in under 30 minutes!

salmon fillet with courgette and red pepper salad

This lemon baked salmon is so easy and delicious that it’s on regular rotation at our house during the summer. The courgette salad is light and fresh, and the whole dish makes excellent leftovers, especially if it’s mixed with some rocket for a lunchtime salad the next day.

I’m trying to make more effort to Eat The Seasons and be generally more conscious of where our food comes from. We have so much amazing produce available here in the UK, and, especially right now, it’s important to support our local economy and food producers.

Courgette Salad

I have to confess that courgettes are not a vegetable I typically enjoy. I think I may have been ruined by too many soggy ratatouille and vegetable pasta dishes. However, this salad is simple and delicious. The courgettes and peppers are not cooked, just sliced super thin for a fresh and delicate flavour which is perfectly enhanced by the lemon and chilli dressing. I have used just one small chilli in the recipe, but if you enjoy a bit more spice then feel free to add a second or third chilli, or experiment with some spicier types.

To Cook the Salmon

To start off, place the salmon on a baking tray lined with a large sheet of baking paper. Lightly season the salmon with salt. Mix the juice and zest of 1 lemon with some olive oil and pour over the salmon. Fold the baking paper into a parcel around the salmon then bake in the oven for 15-18 minutes. Salmon overcooks easily, so make sure you check it after 15 minutes. It should be just opaque and flake easily at the touch of a fork. You can make this recipe with smaller individual fillets, but reduce the cooking time to 10-12 minutes.

To Make the Salad

While the salmon cooks, prepare the salad. Mix 1 diced chilli, 1 diced garlic clove, 2 tbsp olive oil, the juice of 1 lemon and 1 tbsp chopped fresh parsley in a large bowl. Season with salt and pepper.

Using a vegetable peeler, peel 2 courgettes (zucchini) and 1 red or orange pepper into strips. Stop when you reach the inner seeds of the courgette. For the pepper, it’s easiest if you slice it in half length ways and peel along the cut edge. Toss the strips together with the dressing.

sliced courgettes and red pepper

When the salmon is cooked, allow it to cool a little then serve with the salad. This dish is delicious served with a side of basmati rice or some buttery baby potatoes.

salmon fillet with courgette and red pepper salad

Recipe Notes

  • Feel free to add an extra chilli in the salad dressing if you like a it of extra spice.
  • Make sure you set a timer when cooking your salmon – it overcooks very quickly.
  • If serving with rice or baby potatoes, this recipe will make 4 comfortable servings.
  • If you have leftovers, they make a great salad tossed with some fresh rocket/arugula and a drizzle of lemon juice.
  • Leftovers can be stored in an airtight container in the fridge. The salmon will keep for 3 days after it’s cooked, but I would recommend to eat it within 24 hours.

If you’re looking for another easy summer meal then check out my Strawberry Spinach Salad with Poppyseed Dressing or my Tuna Steaks with Sweet Potato and Pomegranate Salad.

I hope you enjoy this recipe! Please leave me a comment if you try it!

Super easy oven baked lemon Salmon fillet with a fresh Courgette and Pepper salad - the perfect light summer meal in under 30 minutes!

Salmon Fillet with Courgette and Pepper Salad

Carrie Carvalho
Super easy oven baked lemon Salmon fillet with a fresh Courgette and Pepper salad – the perfect light summer meal in under 30 minutes!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 18 mins
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 339 kcal

Equipment

  • vegetable peeler
  • baking tray

Ingredients
 
 

  • 500 g fillet of salmon
  • 2 tbsp olive oil
  • 1 lemon

For the Salad

  • 2 courgettes (zucchini)
  • 1 red or orange pepper
  • 1 chilli
  • 1 lemon
  • 2 tbsp olive oil
  • 1 garlic clove
  • 1 tbsp chopped fresh parsley

Instructions
 

  • Preheat your oven to 200°c/180fan/Gas 6/400F
  • Place the salmon on a large sheet of baking paper or foil on a baking tray. Season with a little salt.
  • Mix the juice and zest of 1 lemon with 2 tbsp olive oil and pour over the salmon.
  • Fold the baking paper around the salmon to create a parcel. Bake for 15-18 minutes – you want the salmon to be opaque and flake easily when you stick a fork in it.
  • Meanwhile, add the juice of 1 lemon, 2tbsp of olive oil, one diced chilli, one diced garlic clove and 1 tbsp of fresh chopped parsley to a large bowl. Season with a little salt and pepper and mix well.
  • Using a vegetable peeler, peel the courgettes (zucchini) and peppers into thin strips. Stop when you reach the seeds of the courgette. For the pepper, slice in half and peel along the cut edge.
  • Add the strips of courgette and pepper to the bowl with the dressing and toss everything together.
  • When the salmon is cooked through, allow to cool slightly and serve with the salad.

Nutrition

Calories: 339kcalCarbohydrates: 9gProtein: 27gFat: 22gSaturated Fat: 3gCholesterol: 69mgSodium: 66mgPotassium: 1010mgFiber: 3gSugar: 5gVitamin A: 575IUVitamin C: 80mgCalcium: 42mgIron: 2mg
Keyword courgette, lemon, salad, salmon, zucchini
Did you try this recipe?Follow me on instagram and tag me @carrieskitchen_

Subscribe for your FREE 15 Min Pasta Recipes

    We respect your privacy. Unsubscribe at anytime.
    Built with ConvertKit
    Pin4
    Share1
    Tweet
    Share
    Yum
    5 Shares

    Leave a Comment

    Previous Post: « Puff Pastry Pizza with Pepperoni, Olives & Red Onion
    Next Post: Lemon Dill Potato Salad with Peas and Broad Beans »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    NEVER MISS A POST

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Search by Category

    MOST POPULAR

    Amaretto Orange Margaritas – A Festive CocktailAmaretto Orange Margaritas – A Festive Cocktail
    Easy Eggs Benedict with Quick HollandaiseEasy Eggs Benedict with Quick Hollandaise
    Chilli Prawn Linguine with Tomatoes and White WineChilli Prawn Linguine with Tomatoes and White Wine
    Greek Chicken Tray Bake with Potato and VegetablesGreek Chicken Tray Bake with Potato and Vegetables
    Flamenco Eggs | Spanish Style Baked Eggs with ChorizoFlamenco Eggs | Spanish Style Baked Eggs with Chorizo
    Carrie's Kitchen

    Never miss a recipe

    Subscribe below

    Privacy Policy

    Footer

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Categories

    • Recipe Index
    • Disclosure Policy

    Copyright © 2023 · Thyme Theme by Restored 316

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT