Baked Salmon and Zoodles Recipe – Stuff we Eat

I’ve been back on the search for yummy low carb/keto recipes since I decided to go back on a low carb nutrition plan since the beginning of the month. Here’s a quick and easy one that is so yummy I had to share!

It’s a 2 part recipe but it’s really easy and quick! It’s low carb, low in saturated fat, and full of flavor. So here we go…

Ingredients (serves 2):

• Zucchini: 2 large, “zoodled”
• Garlic: 2 tsp, minced
• Yellow Onion: 1/4 of medium onion, sliced thin
• Soy sauce: 2 tsp
• Olive Oil: 3 tsp
• Salmon: 2 qty 4 oz, filet
• Lemon: 4 slices
• Salt and pepper to taste
• Parsley or green onion for garnish

1. If you cut your zucchini in half before running through a spiralizer the noodles won’t be as long and easier to eat.
2. Slice all your vegetables and zoodle your zucchini before you start cooking.
   
3. The key to good zoodles is to not overcook them. The last thing you want is mushy zoodles. I personally don’t cook my zoodles longer than a minute or 2 on high heat.
4. Season your salmon filets with salt and pepper on both sides.
5. Because you’re baking the salmon I would go with a skinless salmon filet. The skin will just get soggy and gross when you bake.

Cooking:

1. Preheat oven to 300 degrees F.
2. Place 1 tsp of olive oil, salmon filet, 1/2 of your sliced onion, and slices of lemon onto foil. Squeeze some juice out of lemon and then wrap completely. Bake salmon for 15 mins.
3. While salmon baking heat a skillet on medium/high heat.
4. Add olive oil and remaining onions. Cook until the onions sweat a little bit.
5. Add zoodles, garlic, soy sauce, and a little bit of salt and pepper. Cook on high heat for about a minute or until you’ve reached desired texture. Remove from heat and plate immediately.
6. Using a spatula, carefully remove salmon from foil and place on top of your zoodles.
7. Garnish with green onion or parsley, whatever you have handy!

xoxo,

Kissa