Salmon just so happens to be my favorite fish and this recipe is probably one of my favorite ways to make it. Salmon is one of the healthiest fishes you can eat but it is critical to choose the right kind. When it comes from the right sources it can be a nutritional powerhouse providing us with beneficial Omega-3 fats, Vitamin D, B vitamins, magnesium, potassium, phosphorus, and selenium. Protein too. Choose sub optimal salmon and the nutrient benefits take a nose dive.
In order to get these nutrients from the salmon, you need to look for a few things. ALWAYS make sure it is wild caught. Most of the salmon sold today is farm raised, which means that it was raised in a fish “farm.” Farmed salmon also means that it is lower in nutrients, possibly contains more toxins, and may contain GMOs and artificial colors. Wild caught is 100% worth the extra cost and should not be skimped on. The best choice when buying salmon is wild and, usually, from cold waters like Alaska.
When wild caught Alaskan salmon goes on sale at the fish counter I like to stock up and keep fillets in my freezer so that on a busy day I can whip this recipe up for dinner in less than 30 minutes.
I love to add vegetables in any way that I can to my diet and any reason to use my spirilizer is a bonus too. The zucchini noodles pair very well with this dish but my husband also loves using regular pasta noodles such as lentil noodles or brown rice noodle. Feel free to experiment with your favorite noodle.
- 2 large zucchini, spirilized into noodles (you can also use a mandoline or just cut into 1 inch pieces)
- juice and zest of one small lemon
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt + a few extra pinches
- ¼ cup fresh dill (fresh is best but you can also use 1 tablespoon dried)
- 1 cup peas, thawed if frozen
- 1 pound wild caught salmon fillet (sprinkled with salt and pepper)
- In a strainer add the zucchini noodles and toss with a couple sprinkles of salt (this will help release some of the water in the zucchini so the dish won't be too wet).
- While the zucchini sits add the dressing ingredients into a large bowl and combined.
- Turn on your oven broiler (I find this to be the quickest method)
- Put the seasoned salmon on a sheet pan and put under the broiler and cook until flaky and tender about 8-12 minutes.
- While the salmon is cooking squeeze the zucchini to get some of the water out. (at this point the zucchini is a bit soft and can be served as is or you can heat is up slightly in some coconut oil on the stove to warm it threw.)
- Toss the zucchini and peas in the dressing.
- Flake in the salmon and toss everything to combined.
- Serve immediately or cold from the fridge.