The Healthy Spiralizer Cookbook (43 page)

Shredder blade

Blade D

Thin-cutting blade

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 352; Total Fat: 25g; Saturated Fat: 4g; Cholesterol: 50mg;
Total Carbs: 11g; Fiber: 3g; Protein: 26g

FOR THE SALMON

4 (4-ounce) salmon fillets

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

2 tablespoons olive oil

FOR THE NOODLES

3 tablespoons olive oil

6 zucchini, ends cut flat and spiralized into spaghetti noodles

Zest and juice of 1 lemon

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 teaspoon chopped fresh dill

TO MAKE THE SALMON

1. Season the salmon with the salt and pepper.

2. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the salmon, skin side down.

3. Cook, shaking the pan to keep the salmon from sticking, 3 minutes.

4. Reduce the heat and cover the pan. Continue to cook the salmon for another 3 to 5 minutes, until the flesh is opaque.

TO MAKE THE NOODLES

1. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the zucchini and cook, stirring occasionally, 3 minutes.

2. Add the lemon zest and juice, salt, and pepper. Cook, stirring occasionally, until the noodles are al dente, about 3 minutes.

3. Stir in the dill.

4. Serve the noodles topped with the salmon fillets.

Shredder blade

Blade D