Baked lemon salmon with zucchini “zoodles”
It seems like the “zoodle” low carb alternative to spaghetti is everywhere nowadays. Although it takes some getting used to for most pasta lovers, these zuchinni noodles can be quite tasty! It is important to make sure the zoodles don’t get too soggy otherwise you lose the firm, pasta like texture. I like to warm them up in a skillet before lightly baking them in the oven with some olive oil, lemon, salt and pepper. Once you take them out of the oven, toss them with additional olive oil, add pasta sauce and you are good to go!
For this meal, I added lemon marinated salmon filet to top off the zoodles. I prefer wild salmon for both environmental and health reasons. Salmon is also easy to prepare and make when you are short on time or new in the kitchen. Here I lightly dressed the salmon with lemon, salt, pepper, and olive oil before popping it into the oven.
- Salmon Filets
- Thinly sliced lemon
- Olive oil
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
- Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
- 6 zucchini
- 4 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- 3 tablespoons olive oil, divided
- Juice of 1 lemon
- 1 teaspoon fine grain salt
- Ground black pepper to taste
- Grated parmesan cheese (optional)
- Pinch of red pepper flakes (optional)
Using a spiralizer create zucchini spaghetti (always read the directions as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.
In the meantime in a small bowl combine lemon juice, the remaining tablespoon of olive oil, garlic, salt, and pepper.
Add zoodles to the pan alongside the lemon juice mixture.
Stir until everything is combined and heated through. Sprinkle with Parmesan cheese and red pepper flakes (if using) and serve!