Zucchini-Wrapped Fish Fillets

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 large or 646g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Basil

  Fresh

  16 leaf, whole or 8g

• Atlantic salmon

  Fish, farmed, raw

  20 oz or 567g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lemon juice

  Raw

  1 tbsp or 15g

Directions

1. Trim and shave zucchini lengthwise into very thin ribbons using a peeler.
2. Arrange about 5 slices of zucchini on a work surface, side by side, overlapping each slice by half. Brush with olive oil, then season with salt and pepper. Place 2 basil leaves across the center of zucchini slices.
3. Pat fish dry, season with salt and pepper, and arrange crosswise on zucchini, covering basil leaves. Top each piece with 2 basil leaves and wrap zucchini around fish, overlapping ends.
4. Heat one-third of the olive oil in a 12-inch nonstick skillet, arrange fish seam sides down, and lightly brush with oil. Cover and cook over medium heat until barely cooked through, 6 to 9 minutes.
5. Transfer fish to plates. Stir lemon juice and remaining olive oil into skillet juices, season with salt and pepper, and drizzle sauce over fish.