Good afternoon here we will give you a recipe roasted salmon courgette & tomatoes avocado & dill purée low carb (keto friendly) which is delicious The way making it is very easy. You just need to be careful to get results from roasted salmon courgette & tomatoes avocado & dill purée low carb (keto friendly) which has aroma and taste that can evoke our tastes.

So that the result of roasted salmon courgette & tomatoes avocado & dill purée low carb (keto friendly), what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare roasted salmon courgette & tomatoes avocado & dill purée low carb (keto friendly) the delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings must exist for make

1. Prepare Fillets of Salmon
2. Prepare Pinch chilli flakes
3. Prepare S&P
4. Prepare 2 courgettes diced
5. Take Handful cherry tomatoes halved
6. Take Lemon Olive oil
7. Prepare 2 tsp dried parsley
8. Prepare 1 avocado
9. Use 1 tsp dried Dill
10. Use Juice of half a lime
11. Prepare S&P
12. Prepare 1 tbsp olive oil

Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with salt and pepper, to taste. Line a rimmed baking sheet with foil and spray with nonstick spray. Spread butter mixture evenly over the salmon.

Steps to make Roasted Salmon

Courgette & Tomatoes Avocado & Dill purée Low Carb (Keto Friendly):

1. Season Salmon & place in a dish with the courgettes & tomatoes. Roast in the oven for 25mins
2. Place Avocado & other ingredients in
3. Blender & blend till smooth & creamy.
4. Serve with rocket.
5. Done and ready to serve!

In a small bowl, mix the paprika, coriander, cumin, salt, and black pepper until well combined. On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Drizzle salmon with olive oil and season with sea salt, pepper and cajun spice blend. Toss well to coat the veg evenly, then spread it all out in a single layer. Meanwhile, coat the salmon with the remaining oil and what's left of the spice mixture, then set it aside.

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