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