Sprinkle salmon fillets with Vegeta Natur for fish and dill.
Place skin side down in a baking dish lined with baking paper.
Grate zucchini, sprinkle with salt and pepper, and mix. Apply this mixture to salmon fillet and drizzle with a little olive oil.
Bake about 15 minutes at 180°C.
Serve salmon with boiled potatoes.
Do not overcook salmon, to keep it moist as though poached. Add 70 g sliced almonds to zucchini, which will make the coating crunchy.