Recipe: the Salmon Zucchini we’re all going to be making this weekend

This looks delish.

With the days getting brighter and the evenings growing longer, it’s beginning to look a lot like summer! If you're looking for the perfect light recipe for lunch this weekend then you really can't go wrong with this delicious Salmon Zucchini. Salmon Zucchini Ingredients 2 x 240g packs Boneless Salmon Fillets 1 Courgette 80ml White Wine 30g Salted Butter 60g Four Seasons Petits Pois 150ml Single Cream Juice and grated rind from half a lemon, use the other half for garnish A little Sea Salt and White Pepper Method Pre-heat the oven to 200°C/400°F/Gas Mark 6. With a potato peeler, lengthways peel ribbons off the courgette. Wrap the courgette ribbons around the salmon fillets, making sure the ends are underneath, then put the salmon into a baking dish. Chop any remaining courgette up finely and put into a small saucepan. Pour the wine over the salmon, dot with the butter. Bake in the oven for 15 minutes. Pour off any cooking juices and put in the saucepan with the chopped courgette. Pour in the cream, lemon juice and rind, add the frozen peas and gently heat until slightly thickened. Season with some salt and pepper, pour over the salmon and serve garnished with some lemon.