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Baked salmon with spiralized zucchini

Baked salmon with spiralized zucchini
No ratings
Prep. 15 min
Total 30 min
4 portions
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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
Fibre 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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