Herb-Crusted Salmon with Lemon Zucchini Noodles
Nutritional Information
Roasted wild salmon fillets coated in fresh herbs, served over spiralized zucchini tossed with lemon and parsley. No added oils — salmon’s natural fat keeps the fish moist.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 fillets (approx 180 g each)s wild salmon
- 2 mediums zucchini
- 1 large lemon (zest + juice)
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons fresh dill, chopped
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Preheat oven to 200°C (400°F). Pat salmon dry and season with salt, pepper, chopped parsley and dill, and a little lemon zest.
Place salmon on a baking tray lined with parchment and roast 10–12 minutes (depending on thickness) until just opaque in the center.
Meanwhile, spiralize zucchini into noodles. Toss zucchini ribbons with lemon juice, remaining lemon zest, a pinch of salt and chopped parsley.
Divide zucchini noodles between two plates and top with roasted salmon fillets. Serve immediately, squeezing additional lemon over the fish if desired.
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