Tomato Garlic Salmon with Zucchini Noodles
Ingredients
- 4 zucchini
- 4 pieces of salmon approx. 3 oz each
- 4 sprigs of fresh thyme
- 2 tsp Creole seasoning
- 4 cloves garlic minced
- ¼ cup reduced fat margarine
- 1 tomato diced
- ½ cup skim milk
- Salt/pepper to taste
Instructions
- Use spiralizer to make noodles with the zucchini. Sprinkle with salt and set aside in a large bowl.
- Season salmon with Creole seasoning, thyme, salt/pepper to taste. Set aside
- In a medium skillet, on medium heat, add margarine and garlic. Cook until garlic is fragrant.
- Add salmon and cook for about 3 minutes on each side until salmon is cooked thoroughly.
- Remove salmon from skillet and reduce heat. Add milk to skillet and stir to create a sauce. Simmer for about 5 minutes. Season with salt/pepper to taste, if desired.
- Add zucchini noodles to skillet and toss in sauce, allowing the sauce to coat all of the noodles. When the noodles are warm, add to serving plate and top with salmon. Pour any remaining sauce on top. Sprinkle with diced tomatoes and serve.
- Enjoy!
Notes
This recipe can be altered to be Paleo approved, Whole 30 approved, and dairy free! Simply replace the butter with ghee and use unsweetened almond milk, cashew milk, etc...
Nutritional Information for 1 serving: Calories 223, Carbohydrates 10g, Fat 8g, Protein 27g, Saturated Fat 8g, Fiber 3g, Sugars 7g