Baked salmon with spiralized zucchini

Baked salmon with spiralized zucchini

4.0 1 rating

Prep. 15 min

Total 30 min

4 portions

Ingredients

zucchini trimmed 4-5 cm diameter, to fit through feeder tube (see Tips)
800 g
lemons 1 x 1/2 cut into thin slices
1 ½
skinless salmon fillet (approx. 150-200 g each)
4
sea salt plus extra to season
½ tsp
fresh parsley cut into pieces, plus extra leaves to garnish
20 g
garlic cloves
4
sun-dried tomatoes (in oil), drained and reserving 30 g of the oil
100 g
ground cayenne pepper (optional)
½ tsp
water
500 g
canned borlotti beans (400 g), rinsed and drained
1 can
extra virgin olive oil
1 tbsp
ground black pepper to season

Difficulty

easy

Nutrition per 1 portion

Sodium 818.9 mg

Protein 43.4 g

Calories 2309.9 kJ / 552.1 kcal

Fat 24.7 g

Fibre 13.6 g

Saturated Fat 5.4 g

Carbohydrates 41.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Spiralize - Autumn/Winter 16 Recipes
Australia and New Zealand

You might also like...

Tuna sushi rolls

1 h 25 min

Teriyaki salmon bowl

1 h 15 min

Chilli mussels with thyme and tomatoes

40 min

Creamy "Cambodian" style fish curry

40 min

Scallops with pea purée

25 min

Mussels in turmeric and ginger broth

20 min

Baked whole-side of salmon with yoghurt dressing

55 min

Layered meal: Broccoli pea soup, salmon and veggies

1 h 25 min

Sicilian prawn salad

40 min

Salmon and mushroom rice

40 min

Steamed white fish with chermoula and mulligatawny soup

1 h

Octopus with gnocchi, capsicum and green mojo sauce

1 h 50 min

Show all

Show all