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...

Show all

Fish with herb tahini sauce & quinoa cauli tabbouleh

35 min

Tuna sushi rolls

1 h 25 min

Scallops with pea purée

25 min

Salmon and fennel risotto

30 min

Creamy "Cambodian" style fish curry

40 min

Steamed prawns or scallops

20 min

Marinated white fish fillets with chermoula sauce and couscous salad

1 h 10 min

Indian-style fish with yoghurt sauce, potatoes and vegetables

1 h

Tuna poke bowl

1 h

Baked whole-side of salmon with yoghurt dressing

55 min

Balinese prawn curry (Russel Blaikie)

1 h 45 min

Crispy-skinned snapper with macadamia cream and spring vegetables

1 h

Show all