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Lemon Herb Salmon Zucchini

October 05, 2016

Lemon Herb Salmon Zucchini

Spiralized zucchini is a fun, great way to enjoy a low-carb, gluten free meal! Our Sizzlefish portioned out salmon is a great way to add protein to the noodles for a balanced meal. The kids will love this one, and they can certainly help out in the kitchen with spiralizing the zucchini. This recipe elevates the salmon with a bright lemon herbed sauce that also compliments the zucchini as well.

Ingredients:

  • 2 medium zucchini, spiralized or chopped
  • 2 3 ounce portions of salmon
  • 1 tbsp dried parsley
  • ¼ tsp oregano
  • ¼ tsp thyme
  • ¼ tsp rosemary
  • 1 tbsp minced garlic
  • 1 tsp Dijon mustard
  • 1 tsp extra virgin olive oil
  • 1 tbsp freshly squeezed lemon juice
  • salt & pepper to taste
  • Sliced lemons for topping
  • Preparation Instructions:

    1. Preheat the oven to 350 F. Spray a 9x9 baking pan with cooking spray (coconut spray is my favorite).
    2. In a small bowl, combine Dijon, oil, garlic, parsley, oregano, thyme, rosemary and garlic.
    3. Layer the spiralized zucchini on the bottom of the pan then place the salmon on top of the zucchini. Sprinkle with salt and pepper to taste.
    4. Top fish with marinade distributing it evenly between the fish and top with sliced lemons
    5. Bake in the oven at 350 F 20-25 minutes until fish is flaky and zucchini is tender.
    6. Serve immediately with more sliced lemon and parsley.

    Nutrition Information:

    Serving size: 1 Calories: 236 Fat: 10.3g Saturated fat: 1.7g Unsaturated fat: 8.4g Carbohydrates: 11.2g Sugar: 8.3gSodium: 134.9mg Fiber: 3.6g Protein: 25.7g Cholesterol: 60.4mg
    Recipe Credits: Megan at www.skinnyfitalicious.com

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