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Salmon zucchini noodles

This delicious bowl is fully balanced with a creamy lemon sauce.


Bowls are some of the most versatile meals you can make. Essentially they are a balance of protein, vegetables and carbs, but they can really be anything you want.

The keys to a great bowl are: flavour and colour. The following recipe is nutritious—filled with Omega-3 fatty acids, vitamin C and more! Enjoy!

INGREDIENTS
Makes 2 bowls | Takes 1 hours

For the salmon
2 3oz pieces of salmon
¼ tsp salt and pepper
1 Tbsp olive oil
2 slices of lemon
1 clove of garlic, smashed
1 small zucchini
½ cup peas

“Cream” sauce
½ head of cauliflower
1/3 cup chopped parsley
1 clove garlic, minced
Juice and zest of half lemon
2 Tbsp nutritional yeast
1/3 cup vegetable stock
3 Tbsp tahini
1 avocado
1 tsp salt
¼ tsp pepper

TO PREPARE
Process cauliflower in a food processor until it forms a mealy consistency. Fill a saucepan with one inch of water and bring to a boil. Cook the processed cauliflower for four minutes and strain through a fine mesh sieve. Return the cauliflower to the food processor and combine with the other cream sauce ingredients.

Meanwhile, heat the oven to 375° and place salmon on a large sheet of tinfoil. Dress with salt and pepper, olive oil, two slices of lemon and smashed garlic. Fold the tinfoil into a packet and cook on a baking sheet for approximately 20 minutes.

Cook peas for two minutes in boiling water and strain. Run under cold water immediately to retain the peas’ bright green colour.

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Uploaded by Grace Szucs