Note: For this dish, you will need a spiral slicer to slice the zucchini into long noodle-like strips
A great substitute for pasta, enjoy this 38g of protein per serving dish!
- 2 salmon fillets (4.4 oz. /125g each)
- 3.5 oz. (100g) quinoa, cooked
- 1 zucchini
- 1/2 tbsp. olive oil
- 1 garlic clove, crushed
- 2.5 oz. (70g) sundried tomatoes, rinsed, chopped
- 2 tbsp. tamari (soy sauce)
- ½ tbsp. olive oil
- ½ tsp. sweet paprika
- ½ tsp. hot paprika
- 1 tbsp. rice vinegar
- 1 tsp honey
- 1 tbsp. black sesame seeds
- chilli flakes, to taste
Mix together the ingredients of the marinade and place salmon to marinate for about 1 hour.
While the salmon is marinating, cook the quinoa and spiralize (slice) the zucchini.
Heat the oil in pan, add the crushed garlic and fry for 1-2 minutes. Add in the zoodles (zucchini noodles) and stir occasionally until it softens (but still firm), for about 3-4 minutes. Towards the end of cooking, add the chopped tomatoes, and season with salt and pepper, to taste.
Heat the oven to 480F (250C) and place the salmon on a baking tray or casserole dish. Bake for about 7 minutes or until fully cooked.
Remove the salmon from the oven to rest for a moment, and in the meantime, pour the salmon juices into the quinoa, mixing well.
Divide the quinoa and zoodles between two plates (serves 2), then place the salmon on top, sprinkle with chili flakes, to serve.
(serves 2) Nutrition per serving: 487 kcal / 28g Fat / 19g Carbs / 38g Protein