Oven baked salmon steaks, asparagus and zucchinis

Author: Les Cultures de chez nous
Darnes de saumon, asperges et courgettes au four
Portions 4
Freezing No


  • For the vegetables :
  • 16 asparagus
  • 2 zucchinis
  • 30 ml (2 tablespoons) of olive oil
  • 1 garlic clove, chopped
  • 2 to 4 salmon steaks, depending on their size
  • For the marinade :
  • 30 ml (2 tablespoons) of lime juice
  • 15 ml (1 tablespoon) of sesame oil (non-roasted0
  • 15 ml (1 tablespoon) of honey
  • 15 ml (1 tablespoon) of soy sauce
  • 15 ml (1 tablespoon) of chopped ginger
  • 1 garlic clove, chopped
  • Salt and pepper up to taste
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Break off the woody end of the asparagus and thinly slice the zucchini. Place in a bowl with olive oil and garlic, then season with salt and pepper. Stir well to coat the vegetables with oil.
  • In a small bowl, combine the ingredients for the marinade. Place the steaks in the center of a large baking sheet lined with a sheet of parchment paper. Brush the salmon steaks with the marinade. Add the courgettes around the steaks. Grill in the oven for 4 minutes on the “broil” position.
  • Take the baking sheet out of the oven and add the asparagus around the steaks. Continue cooking in the oven for 8 to 10 minutes, turning the steaks and vegetables halfway through cooking.
  • Serve with rice or buttered croutons.

Chef's notes