Wild Salmon and Zucchini Bowl

Wild salmon, zucchini, walnuts, pepitas and avocado

Salmon. Preheat the oven to 425. Lightly coat both sides of the salmon filet (or filets if cooking multiple) with olive oil. Place the filet skin up on a baking sheet lined with aluminum foil. Add a pinch of salt (or two) to each filet and black pepper. Cook for 8 minutes (longer if desired). 

Zucchini. Bring a pan to medium heat. Chop one slice of yellow onion and two cloves of garlic. Add to the pan with 1/2 tbsp of olive oil and two pinches of salt. Chop a zucchini in half down the middle. Then chop the halves in half length wise. Then cut into bite size (1 inch) pieces. Toss in a bowl with 1 tbsp olive oil and two pinches of salt. Once the garlic and onion are fragrant, add the zucchini to the pan. Add a splash of water and cover. Let cook for 3-5 minutes. Uncover and flip, then cover again and let cook for an additional 3-5 minutes (until done).

Assemble. Add a filet of salmon. A handful of the cooked zucchini, garlic and onion. 1/4 sliced avocado. A pinch of crumbled walnuts. A pinch of pumpkin seeds. Two pinches of salt. 

Buon Appetito!