About
This quick and easy keto spaghetti is loaded with aromatic garlic, zesty lemon, juicy jumbo shrimp and omega 3 rich salmon.
This is a great option for speedy weeknight dinners.
Ingredients
- 2 ¾ ounce jumbo shrimp by daily chef
- 2 cup baby spinach
- 2 clove garlic
- 2 teaspoon lemon peel or zest raw
- 1 tablespoon olive oil
- 1 large zucchini
- 1 fillet boneless scottish salmon fillets by sainsbury's
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the ends off the zucchini, peel away the outer skin and discard. Peel the zucchini into long ribbons.
- Lay the salmon fillet on a shallow oven tray and season with a little salt and pepper. Bake for 12-15 minutes or until cooked through.
- Whilst the salmon is cooking, heat the oil in a skillet or saucepan over a low/medium heat. Crush the garlic and add to the pan, gently sweating until tender.
- Add the peeled zucchini, jumbo shrimp and lemon zest. Season with a little salt and pepper and stir well to combine. Increase the heat to medium and cook for 3-4 minutes until the zucchini is tender and the shrimp are cooked through.
- Add the spinach and stir until just wilted then remove from the heat.
- Flake in the cooked salmon and stir to combine and serve.
Nutrition Facts
- Servings: 2
- Calories: 254.2kcal/1063.6kJ (per serving)
- Fat: 16.7g (per serving)
- Carbs: 6.7g (per serving)
- Protein: 22.3g (per serving)
