Health coaching Australia | Holistic health coach | Keto diet cookbook Scott Gooding

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

Paleo icon Keto icon Gluten-Free icon Clean icon Ethical icon

Serves

forksvg 1

Preptime

clocksvg 00hr 10min

Cooktime

clocksvg 00hr 10min

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:

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  • 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