Instructions
Follow the steps and taste along the way.
Prepare the zucchini and oven
Preheat the oven to 220 °C. Cut the zucchini into half-moons about 1.5 cm thick. Toss with 10 ml of olive oil, 1 g of salt, and half of the black pepper. Spread in a single layer on a baking sheet.
Roast the zucchini
Roast the zucchini for 18–20 minutes at 220 °C, turning it halfway through. It should be tender with browned, roasted edges.
Cook the millet
Rinse the millet in a sieve, first with cold water and then with hot water. Put it in a saucepan with 300 ml of water and 1 g of salt. Bring to a boil, cover, and simmer over low heat for 15 minutes. Remove from the heat and leave covered for another 5 minutes, then fluff with a fork.
Mix the dill yogurt
Grate the lemon zest and squeeze out the juice. Finely chop the dill and grate the garlic. Stir the yogurt together with the dill, garlic, half of the lemon zest, 10 ml of lemon juice, and 0.5 g of salt.
Sear the salmon and finish
Pat the salmon dry with a paper towel and season with the remaining 1 g of salt and the remaining black pepper. Heat a nonstick pan over medium-high heat and sear the fish in the remaining 5 ml of oil for about 3–4 minutes per side, depending on thickness; the center should reach 63 °C. Let it rest for 1 minute. Divide the millet among plates and add the roasted zucchini and salmon. Spoon the yogurt on top and drizzle with the remaining lemon juice; sprinkle with the remaining lemon zest.
