Zucchini Noodles Spinach Salad with Baked Salmon

If you’ve been following along for some time, you know I’m all about fewer ingredients with loads of flavor and nutrients. Having local, fresh ingredients like those found within this Zucchini Noodles Spinach Salad with Baked Salmon makes it super easy to make a flavorful meal without the fuss.

I totally believe that physical and mental health starts with the foods you pick and add to your plate. Picking local, fresh ingredients is one of the best ways to approach this is by using food as medicine. Your food will be much more flavorful and packed with optimal nutrition.

Ready to dig in?


Zucchini Noodles Spinach Salad with Baked Salmon

Gluten-Free, Low Carb, Keto-Friendly

Recipe Makes 1 Serving

What You’ll Need

1 Small-Medium Zucchini (150g), spiralized

1/2 Small Avocado (50g)

10 Sprigs Fresh Italian Parsley, chopped

3 mini sweet peppers (85g), diced

2 cups Baby Spinach (55g)

Juice from 1/2 a lime

1 tbsp extra virgin olive oil

1 Salmon Fillet (5 oz)

1/2 tbsp coconut oil

Mineral salt, to taste

Crushed red chili flakes, to taste

What You’ll Need To Know

Pre heat oven to 425F. Coat salmon with 1/2 tbsp coconut oil and sprinkle salt and red chili flakes. Bake for 15 minutes.

Using a spiralizer, spiral zucchini into “noodles” and add to a medium-large mixing bowl. Add in sweet peppers, parsley, spinach, salt, olive oil and lime juice. Mix together and plate in a bowl.

Once the salmon is ready, let it cool for 5 minutes before placing it on top of the salad.

Slice up avocado, fan it out and top it on the salad.


Keto Macros:

45.2g Fat / 10.5 g Net Carbs / 44.7 g Protein

Baked Salmon with Dill and Dijon Salad


After getting back from two months in Europe, I've been cleaning up my diet and cooking more at home. (So long daily doses of Jamon Iberico and a glasses of vino Tinto.) One of our favorite dishes is Baked Salmon with dill and dijon on top of a spinach salad.

I love Salmon. Salmon is a great staple to add to your lunch or dinner rotation. It's high in protein, low in calories and fat, but off the charts with omega-3s.

This salmon recipe tastes fancy and delicious. It is surprisingly very easy and quick to make. The inspiration for this came from our favorite a dish that we had in during our travels. The dijon and dill combined gives the salmon a burst of fantastic flavor. And, the amazing taste of the aged balsamic that we purchased in Modena adds an elevation of flavor.

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What You'll Need

4 3.5 oz salmon fillets
1 Tbsp Dijon mustard
1/2 tsp salt
1/8 tsp ground black pepper
2 Tbsp of fresh lemon juice
1/2 onion, thinly sliced slices
Fresh Dill springs
4 cups baby spinach
2 radish, thinly sliced
4 Crimini mushrooms, sliced
1 Tbsp sliced almonds
Aged balsamic

What You'll Need To Know

Preheat the oven to 450° F. Line a rimmed baking sheet with foil.

In a small bowl, mix together: 2 Tbsp chopped parsley, 2-3 pressed cloves garlic, 1 Tbsp Dijon mustard, ½ tsp salt, and ⅛ tsp of pepper.

Slice salmon into even portions. Lay them onto a lined baking dish with the skin-side-down. Generously brush all sides of salmon with sauce and top with a layer of dill and fresh slices of thinly cut onion.

Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't overcook or it will be dry.

In a large bowl, add the spinach, radish, mushrooms, aged balsamic, and pepper and mix together. Plate you salad mix and sprinkle the almond slices, topping it with a salmon fillet on each.

There you have it! An easy, excellent dish.

Recipe makes 4.