This is a great lunch or dinner dish.

 


The squash almost becomes pasta and tastes great with the garlic. Salmon is my go-to fish, I just love it. It’s really good for you too.



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Serves 4

You will need:

2 squash, cut into really thick strips
1 tablespoon olive oil
1 tablespoon slivered almonds, I like them with the skin
salt and pepper, to taste
4 nice salmon fillets, with skin
1 teaspoon ground fennel
1 tablespoon butter
16 cloves garlic
arugula
1 lemon, cut into wedges
  1. Heat the oil in a pan and add squash, almonds, salt, and pepper. Cook until the squash starts to soften.
  2. Take it out and divide in bowls.
  3. Add the butter to the same pan and season the fish with salt, pepper, and fennel.
  4. Cook the fish with the garlic 2 minutes on 1 side and about 2–3 minutes on the other side. All depends on how big your salmon filets are.
  5. Place on top of the squash and add garlic and arugula.
  6. Serve with lemon.

TIP:

Photography by Food+styling+photography by Paul Lowe

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