
Nutrition Facts
Servings:
1
Amount Per Serving:
400 g
Calories
580
Protein:
27.7 g
Total Carbohydrates:
6.8 g
Sugar:
4.7 g
fibre:
Total Fat:
48.1 g
Saturated:
26 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1240 mg
Baked Salmon w Zucchini Noodles





Serves
Preptime
Cooktime
Ingredients
-
1 MSC/ASC salmon fillet (skin on)
-
drizzle olive oil
-
3 zucchini - julienned
-
2 tbs coconut oil
-
2 garlic cloves - roughly chopped
-
1 long red chilli
-
handful cherry tomatoes - halved
-
pinch sea salt
-
pinch black pepper
Method:
- Pre-heat the oven to 180 degrees
- Place some baking paper in a baking tray
- Place the fish skin-side down and drizzle a little oil and season
- Place the fish in the oven for 8-10 minutes (times vary according to size)
- After 8-10 minutes remove the fish from the oven and set aside
- In a fry pan heat the coconut oil on medium heat
- Bring a small saucepan of salted water to the boil then remove from heat
- Add the garlic, chilli to the fry pan and cook until they begin to soften (2-3 minutes)
- Throw in the halved cherry tomatoes and cook for further 5 minutes or until they begin to breakdown
- Remove from the heat and set aside
- Place the zucchini in the salted water for 30 seconds, remove, rinse and pop into a bowl.
- Combine the tomatoes, garlic and chilli with the zucchini and stir. Add some olive oil and season.
- Flake the salmon on top of the zucchini mixture and serve
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