I haven't been buying fish lately because it's failed to be on sale. But it's been a while since we've had any and I felt like we were overdue, so I got a bit of salmon anyway. It went nicely with the soup. And the fried chickpeas that I did as a side dish actually made nice "croutons" for it.

Zucchini Soup with Roasted Salmon

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 2 Tbsp. olive oil, divided
• 680g salmon fillets
• salt and pepper, to taste
• 2 shallots, chopped
• 1 clove garlic, chopped
• 900g zucchini, chopped
• 2 c. vegetable stock
• 30-40g pecorino romano, grated
• 1 lemon, zested and juiced

Directions

1. Brush salmon with a little of the oil and season with salt and pepper. Set aside.
2. Heat remaining oil over medium heat.
3. Add shallots and garlic and cook until softened (4-5 minutes).
4. Add zucchini, season with a bit of salt and pepper, and cook until it begins to soften as well (~4 minutes).
5. Add stock, bring to a boil, reduce heat slightly, and simmer until zucchini is tender (~15 minutes).
6. Meanwhile, preheat oven to 200°C (400°F) and roast salmon until cooked through (10-12 minutes).
7. When zucchini is tender, use an immersion blender to puré (or process in standard blender jar in batches).
8. Add the cheese and lemon juice and stir to combine.
9. Adjust seasoning to taste.
10. Serve soup topped with salmon and sprinkled with lemon zest.