If you have one of those days, where you are just HUNGRY, salmon with squash and zucchini pasta really hits the spot. It’s full of good, nutrient-rich veggies and provides plenty of protein and Omega 3 fatty acids. You can cook it in less than 20 min, it’s super healthy, and it will keep you full for hours.
Aside for being very filling, salmon with squash and zucchini pasta is also quite a beautiful dish, with all the different colors. I often cook it as a quick meal for myself, but I also sometimes make it when I have guests over and want to serve something healthy and good looking, without spending a lot of time in the kitchen.
If you can’t finish all the veggies, just save the leftovers for the day after. Either reheat them or simply enjoy cold with fish, chicken or tofu. Having the vegetables sit for an additional couple of hours only enhances the flavors, and if you don’t overcook them, they will stay crunchy to the day after.
If you are just HUNGRY, Salmon with Squash and Zucchini Pasta really hits the spot. It’s full of good, nutrient-rich veggies and provides plenty of protein and Omega 3 fatty acids.
- 6 oz. (170 g) Atlantic salmon
- ½ yellow squash (3.5 oz. / 100 g)
- ½ small zucchini (3 oz. / 85 g)
- 2 oz. (56 g) red onion
- 2½ oz. (70 g) tomato
- 3½ oz. (100 g) green bell pepper
- 1 Clove minced garlic
- ¼ tsp. pepper flakes
- ¼ cup watercress
- ¼ cup parsley
- Salt & pepper
- Cooking spray
- Pickled ginger optional
Heat the oven to 400 F (200 C)
Place salmon on a piece of foil, skin down
Season with salt and pepper and bake for 15 min
Carefully remove the skin and brown fat with a knife
Cut the squash and Zucchini with a julienne peeler. If you don't have a julienne peeler, cut them into very thin slices
Chop onion, tomato and bell pepper into small squares
Sauté the onion and tomato with garlic and pepper flakes in a skillet or wok with a little cooking spray for about 2 min.
Add squash, zucchini, bell pepper and dried basil to the skillet. Let the veggies cook for a few minutes until the squash and zucchini is tender
Add the watercress and parsley, mix briefly, and take off the heat
Pour the veggies into a bowl and place the salmon and pickled ginger on top
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