Salmon with Zucchini Noodles in a Lemon Cream Sauce


All of these flavours just work! It's creamy, lemony and delicious! A perfect light meal when you don't have a lot of time.

Note: We have checked this as Paleo and AIP even though there is wine in the ingredients as the alcohol does cook out.

Tip: If you don't have a spiraliser for the zucchini you can use a shark style julienne peeler.
IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 teaspoons of cold pressed coconut oil
1/4 small fennel bulb, sliced (25g)
100 grams of salmon fillet, skin off
1 small garlic clove, crushed
1 long green shallot/scallion, sliced with white and green part separated
2 broccoli florets (45g) cut in small pieces
1/2 cup of baby spinach leaves (10g)
1 small zucchini (150g) spiralised
2 teaspoons of white wine
1 tablespoon of unsweetened coconut yoghurt
1 teaspoon of fresh lemon juice
zest of 1/2 lemon
sea salt & cracked pepper to taste
1 fresh fennel frond to serve

Method

  1. Heat the coconut oil in a pan to medium and add the fennel. Cook for 3 minutes then push to the side and add the salmon to the pan
  2. Cook the salmon for 3 minutes on each side and set aside on a chopping board.
  3. Add the garlic, white part of the shallot and the broccoli and cook for 3 minutes. Add the baby spinach and zucchini noodles to the pan and cook until spinach is just wilted then add the wine, coconut yoghurt, lemon juice and zest. Cook for 1 more minute. Season to taste with salt and pepper.
  4. Break the salmon into chunks and add back to the pan. Stir until everything is coated and serve topped with the green part of the shallot and fennel frond if using.

Note: If there isn’t enough sauce you can add a little more coconut yoghurt or water.



Calories: 379
Protein: 25
Carbs: 4.8
Fibre: 4.8
Fat: 27.5


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