During the weeknights when I cook dinner at home, I try to eat as low-carb as possible to stick to my 80/20 diet. This can be a simple salmon stir-fry, a delicious meal salad (like this butternut squash & chorizo one) but more often than not dinner features zoodles. Zoodles? Well you can call them zucchini noodles, courgette noodles, zucchini pasta or spaghetti – whatever floats your boat really but they are the best! I use them as a replacement for pasta dishes like Spag Bol (my go to recipe here), or add them to salads or noodle soups! Today’s recipe is a super quick, easy, filling and healthy dinner or lunch dish; Baked Salmon with Lemon Dill Zoodles.
Baked Salmon with Lemon Dill Zoodles Recipe
(to serve one)
For the fish:
1 salmon fillet, about 120g
1/8 tsp dried (or fresh) dill
sea salt & black pepper
For the sauce:
2 tbsp plain fat-free greek yoghurt (I usually use Total 0%)
1 tsp dried (or fresh) dill
1/2 tsp fresh lemon zest
1 tsp lemon juice
black pepper, to taste
For everything else:
1 clove of garlic, minced
1 tsp olive oil
1-2 zucchinis (medium sized)
6 stalks of asparagus, trimmed
lemon wedge and parsley to garnish (optional)
Preheat your oven to 190C/375F. Set salmon on a lined baking sheet and sprinkle with dill, sea salt and black pepper. Bake for 15-20 minutes or until flesh flakes easily with a fork. While the salmon is in the oven, spiralize your zucchinis. I personally use my Gefu spiral cutter (link), or these are some other good ones link & link). Or you can just use a veggie peeler to cut the zucchini into ribbons. Stir together all the ingredients for the sauce and set aside.
Heat the garlic and 1 tsp olive oil in a frying pan for 1 minute. Chop the asparagus into smaller pieces and add them to the pan. Sautee for 2 minutes, the stalks should be bright green and slightly tender but still a bit crunchy. Add the zucchini noodles / zoodles and stir quickly to coat them in the garlic and olive oil. When the noodles are hot, switch off the stove. This should only take about 1-2 minutes for the zucchini noodles – cooking longer will cause them to release water which will make the dish soggy which you don’t want. Stir in the yogurt sauce, coating the contents of the pan. Transfer the zoodles and asparagus to a bowl or plate. When the salmon is cooked, remove it from the oven and place it on top of the noodles. Sprinkle with parsley and garnish with a lemon wedge if desired. Enjoy!
Healthy and super yummy and getting in loads of greens & good fats into your body.
So, have you tried making zoodles yet?