Are you looking for a clean, delicious weeknight meal? This broiled salmon and zucchini noodles packs a flavorful punch but is so low carb that you'll have room for dessert. Yay! After a weekend treat meal, a protein-packed dinner sounds exactly right. Try it out, and let me know what you think!
Servings: 1
Macros per servings: ( 14 F / 12 C / 30 P )
Ingredients:
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4 oz. Sockeye salmon
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1 medium zucchini
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1/4 cup cherry tomatoes
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1 tbsp. pesto
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1 tbsp. grated parmesan cheese
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1 lemon
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1/4 tsp. salt
Directions:
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Preheat oven to 425 degrees.
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Line a baking sheet with tin foil and place cherry tomatoes in the oven for 15-20 minutes until they begin to blister. Remove and set the oven to broil.
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Season salmon well with salt and pepper. Place on a baking sheet lined with tin foil (tip: don’t spray with cooking oil if the skin is still on, this way, the skin will stick, and the filet will come right off). Broil for 7-8 minutes.
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While salmon broils, without peeling, spiralize zucchini into noodles.
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Bring a skillet to medium/high heat and spray with cooking oil. Add zucchini noodles and cook very briefly, 2-3 minutes, until al dente. Turn the heat down and add pesto to the pan, stirring well to coat the noodles.
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Remove salmon and top with juice from lemon, plate with zucchini noodles and cherry tomatoes, sprinkle parmesan cheese on top, and serve!