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by CookWhatHK0 saved
Salmon Zucchini Bowl roasts herbed potatoes and zucchini, tops them with pan-fried salmon, then finishes with a sweet-and-spicy chili-Sriracha mayo.
Preheat your oven to 400°F. In a bowl, toss the cubed potatoes with 2 tablespoons of olive oil, salt, pepper, dried rosemary, and dried thyme. Spread them on a baking sheet and roast for 25 minutes.
焗爐預熱至 200°C（400°F）。薯仔與 2 湯匙橄欖油、鹽、胡椒、迷迭香及百里香拌勻，烤 25 分鐘。
Add the cubed zucchini to the roasted potatoes, toss everything together to combine, and continue roasting for another 15 minutes.
加入翠玉瓜，拌勻後再烤 15 分鐘。
While the vegetables are roasting, toss the salmon cubes with the remaining 2 tablespoons of olive oil, salt, and pepper. Pan-fry the salmon until it's golden brown and cooked through.
三文魚粒與 2 湯匙橄欖油、鹽及胡椒拌勻，煎至金黃熟透。
In a small bowl, stir together the mayonnaise, sweet chili sauce, rice vinegar, and Sriracha to create your sweet and spicy mayo.
將蛋黃醬、甜辣醬、米醋及是拉差辣椒醬混合成醬汁。
Divide the roasted potatoes and zucchini among serving bowls. Top each bowl with the pan-fried salmon and generously drizzle with the sweet and spicy mayo.
在碗中鋪上烤薯仔及翠玉瓜，放上三文魚，淋上甜辣蛋黃醬。
