About
This quick and easy keto spaghetti is prepared with zucchini noodles and tossed with salty capers and omega 3 rich salmon.
This a great speedy option for a nutritious weeknight dinner.
Ingredients
- 2 teaspoon capers
- 1 fillet boneless scottish salmon fillets by sainsbury's
- 1 large zucchini
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon dill weed, fresh
- ½ tablespoon lemon juice
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.
- Heat the oil in a skillet or saucepan over a low heat. Crush the garlic and add to the pan, sweating gently until tender.
- Add the zucchini ribbons, capers and lemon juice and stir to combine. Cook for 2-3 minutes until hot through and the zucchini is tender.
- Flake in the cooked salmon and scatter with the dill. Stir to combine and serve.
Nutrition Facts
- Servings: 2
- Calories: 224.7kcal/940.1kJ (per serving)
- Fat: 16.3g (per serving)
- Carbs: 5.1g (per serving)
- Protein: 16.3g (per serving)
