Servings: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Ingredients
- 10 oz Fresh salmon fillet
- 3 Medium zucchini formed into noodles
- 2 tbsp Butter
- 2 cloves Garlic – crushed
- 2 tbsp Cream cheese
- ¾ cup Heavy cream
- ¾ cup Parmesan cheese – grated
Instructions
- Spray the pan with cooking spray and preheat over medium-high heat. Season salmon with salt and pepper and place salmon skin-side up.
- Cook salmon for 10 minutes, flipping every 5 minutes.
- While waiting for the fish to cook, prepare a large pan and melt butter with the garlic.
- Mix in the cream, parmesan, and heavy cream. Whisk and cook until everything is well incorporated.
- Add the zucchini noodles and cook for 1-2 minutes.
- Chop salmon into pieces and gently add it to the zucchini mixture.
- Serve immediately.
Other Keto Salmon Recipes
Nutrition Facts
Calories: 429kcal
Carbohydrates: 7.2g
Protein: 27.2g
Fat: 33.1
Fiber: 1.5g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Salmon and Zucchini Noodles
Let the salmon and zucchini noodles cool down to room temperature. The salmon and zucchini noodles can be kept in the fridge for up to two or three days if they are kept in an airtight container. You can use a zip lock bag if you don’t have an airtight container.