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Zucchini Noodles with Salmon

Makes 2 Servings

Macros: 393 Cal, Fat 33g, Carbs 5g, Fibre 2g, Protein 20g


170g Salmon Fillet

1 cup Basil Leaves

1/4 cup Extra Virgin Olive Oil

1 Garlic (clove, minced)

1 Anchovy

1/2 tsp Lemon Juice

1/8 tsp Sea Salt

2 cups Arugula

1 Zucchini (large, spiralized into noodles)


Place the salmon fillet on a baking sheet. Broil on high for 5 to 6 minutes until cooked through and flaky. Let it cool slightly and then slice into bite-sized pieces.

In a blender or food processor, add the basil, extra virgin olive oil, garlic, anchovy, lemon juice and sea salt. Blend until smooth.

In a pan over medium heat, add the arugula and cook until just wilted. Remove and set aside. Add the zucchini noodles and cook for 3 to 4 minutes. Plate the noodles with the arugula and salmon and drizzle the sauce on top. Serve and enjoy!

Leftovers: Refrigerate in an airtight container for up to three days. For best results, store the noodles and sauce separately.

More Flavour: Add nutritional yeast or chili flakes.

Additional Toppings: Add extra sliced basil leaves on top.

No Anchovy: Omit.

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