Servings: 2 servings
Prep time: 15 minutes
Cook time: 17 minutes
Total time: 42 minutes
Ingredients
- 2 Salmon filets
- 2 medium Zucchinis, spiralized into noodles
- 2 cloves Garlic, minced
- 1/4 cup Diced red onion
- 1/4 cup Cherry tomatoes, halved
- 1/4 cup Chopped fresh parsley
- 2 tablespoons Olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Place the salmon filets on a baking sheet with parchment paper. Season with salt and pepper, then bake for 15-20 minutes or until cooked.
- Heat the olive oil in a large pan over medium-high heat while the salmon is cooking. Add the minced garlic and diced red onion, and sauté for 2-3 minutes, or until the onion is translucent.
- Add the zucchini noodles to the pan and cook for 2-3 minutes until they are slightly softened.
- Add the cherry tomatoes to the pan and cook for 1-2 minutes.
- Remove the pan from heat and stir in the chopped parsley.
- Divide the zucchini noodle mixture between two plates and top with a salmon filet.
- Serve and enjoy!
Note: This recipe makes 2 servings. Suppose you want to make more, double, or triple the ingredients.
Nutrition Facts
Calories: 364 kcal
Total fat: 24g
Saturated fat: 4g
Cholesterol: 67 mg
Sodium: 118 mg
Total carbohydrates: 8g
Dietary fiber: 2g
Sugar: 4g
Protein: 30g
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 Low-Carb Salmon and Zucchini Noodles
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.