Salmon Zucchini Pasta

Ingredients

• 4 salmon fillet
• 1 tablespoon butter
• Salt to taste
• 4 medium zucchinis, spiralized into noodles
• 2 cloves garlic, minced
• 2 green onions, sliced
• 1 cup cherry tomatoes, halved
• ½ cup heavy cream
• ¼ cup grated parmesan cheese
• 1 handful fresh spinach
• Juice of ½ a lemon

Method

1. Cook the salmon: In a stainless steel pan melt the butter over medium heat. Season the salmon with salt and place it skin-side down (if it has skin). Sear for about 3–4 minutes per side or until golden and cooked through. Remove from the pan and set aside.

2. Sauté the vegetables: In the same pan, add the garlic, green onion, and cherry tomatoes. Cook for 2–3 minutes until fragrant and the tomatoes start to soften. Add in the zucchini noodles and sauté for another 2–3 minutes. Don’t overcook—you want the noodles to stay firm.

3. Make the sauce: Lower the heat and pour in the heavy cream. Stir in the parmesan cheese and let it melt into a light sauce. Add the spinach and cook just until wilted. Squeeze in the lemon juice and stir to combine.

4. Combine everything: Flake the cooked salmon into large chunks and gently fold it into the zucchini pasta. Taste and adjust salt if needed.

5. Serve warm: Plate and enjoy while warm, or chill slightly and serve as a cold pasta salad—it’s delicious both ways.

If you try this salmon zucchini pasta salad recipe, I’d love to see how it turns out. Share it and tag me over on Instagram for more healthy recipes, clean living inspiration, and wellness tips. I post regularly with ideas for nourishing meals and mindful living.

Xoxo, Yovana