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)
1/2 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.