Preparation

 Finely chop the garlic and onion and roughly chop the mushrooms. Put some oil in a frying pan and fry the onion until translucent. Then add the garlic and mushrooms. Let it stand over medium heat and stir regularly. Meanwhile, make ribbons from the courgettes and cut the salmon into pieces. When the mushrooms are soft and wilted, add the crème frache.

 Stir and add salt and pepper to taste. Lower the heat. Put some oil in another frying pan (or frying pan) and fry the zucchini for about 5 minutes over medium heat. Meanwhile, add the salmon to the sauce. Spoon the zucchini and sauce onto the plate, sprinkle with lemon juice and garnish with chopped chives.