Devices & Accessories
Baked Salmon with Spiralized Zucchinis
Prep. 15min
Total 30min
4 portions
Ingredients
-
zucchinis slender type, approx. 5 cm in diameter800 g
-
lemon juice of ½ lemon and ½ cut in slices (5 mm)1
-
4 frozen skinless salmon fillets, (approx. 150-200 g each)fresh skinless salmon fillets (approx. 150-200 g each)4
-
salt½ tsp
-
fresh parsley leaves cut in pieces, plus extra for garnishing20 g
-
garlic cloves4
-
sun-dried tomatoes in oil drained, oil reserved100 g
-
ground cayenne pepper (optional)½ tsp
-
water500 g
Difficulty
easy
Nutrition per 1 portion
Sodium
469.7 mg
Protein
36.6 g
Calories
2030.4 kJ /
485.3 kcal
Fat
28.4 g
Fibre
5.7 g
Saturated Fat
5.8 g
Carbohydrates
22.6 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Let's Spiralize
25 Recipes
International
International
You might also like...
Salmon with Ginger Sauce and Spiced Cashews
30min
Salmon and Sweet Potato Fish Cakes with Steamed Vegetables
1 h 30min
Ruby kingfish with citrus yoghurt dressing
2 h 30min
Salmon Kabsa
35min
Marinated White Fish Fillets with Chermoula Sauce and Couscous Salad
1 h 20min
Sous vide salmon with avocado cream
1 h 5min
Greek-style Baked Cod with Bulgur Wheat
1 h 30min
Salmon with Lemon Hollandaise, Asparagus and Rice
45min
Baked Fish with Shrimp, Vegetables and Basmati Rice (Ben)
1 h
Salmon and Couscous Parcels with Sun-dried Tomatoes
35min
Maple Teriyaki Salmon with Rice and Broccoli
30 h
Smoked Haddock and Cauliflower Bake
55min