Baked salmon with spiralized zucchini

Baked salmon with spiralized zucchini

4.0 1 rating

Prep. 15min

Total 30min

4 portions

Ingredients

zucchini trimmed 4-5 cm diameter, to fit through feeder tube (see Tips)
800 g
lemons 1 x 1/2 cut into thin slices
1 ½
skinless salmon fillet (approx. 150-200 g each)
4
sea salt plus extra to season
½ tsp
fresh parsley cut into pieces, plus extra leaves to garnish
20 g
garlic cloves
4
sun-dried tomatoes (in oil), drained and reserving 30 g of the oil
100 g
ground cayenne pepper (optional)
½ tsp
water
500 g
canned borlotti beans (400 g), rinsed and drained
1 can
extra virgin olive oil
1 tbsp
ground black pepper to season

Difficulty

easy

Nutrition per 1 portion

Sodium 818.9 mg

Protein 43.4 g

Calories 2309.9 kJ / 552.1 kcal

Fat 24.7 g

Fiber 13.6 g

Saturated fat 5.4 g

Carbohydrates 41.7 g

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Also featured in

Spiralize - Autumn/Winter 16 Recipes
Australia and New Zealand

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