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Balsamic Salmon Zoodle Bowls
Print Recipe
Roasted balsamic salmon is served over zucchini noodles topped with a berry avocado salsa for a flavorful meal that’s easy to make, gluten free, dairy free and Whole 30 approved!
Course
Main Course
Cuisine
American
Prep Time
14
minutes
mins
Cook Time
15
minutes
mins
Total Time
29
minutes
mins
Servings
2
zoodle bowls
Calories
636
Author
Whitney Bond
Ingredients
Balsamic Salmon Zoodle Bowls
2
tbsp
olive oil
divided
3
cloves
garlic
minced
3
tbsp
balsamic vinegar
1
tbsp
dijon mustard
¼
tsp
sea salt
¼
tsp
black pepper
1
tsp
dried oregano
2
6 oz salmon filets
2
large zucchinis
spiralized into app. 4 cups zoodles
Berry Avocado Salsa
½
cup
strawberries
diced
½
cup
blueberries
1
avocado
diced
¼
tsp
salt
¼
tsp
black pepper
1
tbsp
balsamic vinegar
Instructions
Preheat the oven to 400°F.
Add 1 tbsp olive oil to a small pot over medium high heat.
Add the garlic and saute 30-60 seconds.
Add the balsamic vinegar, dijon mustard, salt, pepper and oregano.
Simmer for 5-10 minutes to reduce the sauce.
Place the salmon on a foil-lined baking sheet and spoon the sauce over the salmon.
Place in the oven and bake for 15 minutes.
While the salmon is in the oven, toss together the berry avocado salsa by combining all of the ingredients in a medium bowl.
Add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes.
Divide the zucchini noodles between two bowls.
When the salmon comes out of the oven, place it in top of the zucchini noodles and top with the berry avocado salsa.
Nutrition
Calories:
636
kcal
|
Carbohydrates:
31
g
|
Protein:
40
g
|
Fat:
41
g
|
Saturated Fat:
6
g
|
Cholesterol:
94
mg
|
Sodium:
773
mg
|
Potassium:
1960
mg
|
Fiber:
11
g
|
Sugar:
16
g
|
Vitamin A:
607
mg
|
Vitamin C:
71
mg
|
Calcium:
100
mg
|
Iron:
4
mg