Simple Summer Supper

Broiled Salmon with Roasted Zucchini

Chop 2 pounds of zucchini into 2 inch pieces and toss with olive oil to coat lightly.

Season with 1 tsp crushed red pepper flakes, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds and 2 tsp fresh lemon juice and the zest of that lemon. 


Roast in a 425 degree oven for 20 minutes or until slightly browned. 

Garnish with chopped fresh mint and accompany with fresh ricotta or soft goat cheese.

Drizzle with olive oil and season with salt & pepper to taste.

 Broil salmon steaks skin-side up on a foil lined baking tray for 5 minutes and serve with sliced lemon and roasted zucchini.


For more recipes, check out the Food Truth Cookbook!