About
This quick and easy keto spaghetti is loaded with flavor from sweet sun dried tomatoes and salty olives and tossed with omega 3 rich oven roasted salmon.
This makes for a speedy weekday lunch or dinner.
Ingredients
- 6 medium black olives
- 5 piece sun-dried tomatoes, oil pack, drained
- 1 large zucchini
- 1 clove garlic
- 1 tablespoon olive oil
- 1 fillet boneless scottish salmon fillets by sainsbury's
- ⅛ 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 just a little salt and pepper. Bake for 12-15 minutes or until cooked through.
- Whilst the salmon is cooking, roughly chop the tomatoes, crush the garlic and thinly slice the olives. Heat the oil in a skillet over a medium heat and add the olives, garlic and tomatoes. Stir well to combine and cook for two minutes until the garlic is tender.
- Add the zucchini ribbons and stir to coat in the flavorings. Cook for 2-3 minutes until the zucchini is softened and tender.
- Flake the cooked salmon into the spaghetti, stir to combine and serve.
Nutrition Facts
- Servings: 2
- Calories: 253.2kcal/1059.4kJ (per serving)
- Fat: 18.6g (per serving)
- Carbs: 7.3g (per serving)
- Protein: 16.7g (per serving)
