Super Cheesy Salmon Zoodles
bacon) If you can eat cheese, use the real stuff in this recipe. If you
Ingredients
- 2 tbsp avocado oil, coconut oil, or ghee
- 1 tsp paprika
- 1 tsp dried thyme leaves
- 0.5 tsp dried basil
- 0.5 tsp dried oregano leaves
- 0.8 tsp finely ground sea salt, divided
- 0.3 tsp ground black pepper
- 1 lb (455 g) salmon fillets, cut into 4 equal
- 2 large tomatoes, diced
- 0.5 cup (120 ml) chicken bone broth
- 0.5 cup (120 ml) full-fat coconut milk
- 3 clove garlic, minced
- 0.5 tsp red pepper flakes
- 2 medium zucchinis, spiral sliced
- 1 cup (70 g) spinach, chopped
- 4 strips bacon (about 4 oz/112 g), cooked until
- 0.8 cup (105 g) shredded mozzarella cheese (dairy-
Instructions
- 1
Heat the oil in a large frying pan over medium-low heat. While the oil is heating, place the paprika, thyme, basil, oregano, ¼ teaspoon of the salt, and the pepper in a medium-sized bowl. Stir to blend, then dredge the salmon fillets, one at a time, in the mixture. When all the fillets are coated, place in the frying pan. Cook the salmon for 6 minutes per side, until seared. Once the salmon has cooked for a total of 12 minutes, transfer to a clean plate, leaving the cooking oil in the pan. Add the diced tomatoes, broth, coconut milk, garlic, red pepper flakes, and remaining ½ teaspoon of salt to the pan. Cook over medium heat, stirring often, for 15 minutes, until the sauce has thickened slightly. Add the spiral-sliced zucchini and chopped spinach to the pan and toss to coat in the creamy tomato sauce. Set the cooked salmon on top of the zucchini mixture, then top with the bacon pieces and cheese. Cover, reduce the heat to low, and cook for another 5 minutes, or until the cheese has melted. Divide the zoodles and cheese-topped salmon among 4 dinner plates and enjoy.