Please pardon my salmon obsession, but I can’t not tell you about this recipe because it’s to die for – if you’re a salmon fan, that is. It’s the star protein in my meals at least once per week, but it’s most often in canned or frozen form because, well, let’s be real – I’m not made of money. Once in a while though, I like to treat myself to a gorgeous, rich, smooth piece of the fresh kind.
Because my mum is awesome, she still sends me Valentine’s Day presents. And because she knows me well (as all mums should), this Valentine’s Day I received a Sobey’s gift card. You might find this about as exciting as receiving a pair of socks at Christmas time, but to me, it’s almost as great as receiving a new Lululemon item or kitchen gadget. (Not quite as great, but still pretty darn good.) Somehow I managed not to spend that gift card until this past weekend. The items picked up during my grocery trip included the following:
(That sauce is actually a combo of ingredients, but don’t worry – just like the salmon, it’s super easy to make. Keep reading for the recipe!) Meals have been screaming spring here in my kitchen these days, and this Baked Salmon with Lemon Dill Zucchini Noodles is a prime example.
My ‘pasta’ was actually zucchini noodles, but I realize that not everyone has a spiralizer. This recipe would be perfect with whole grain noodles too, but if you like not having to dirty an extra pot, the spiralizer’s where it’s at.
One of the best things about this recipe (apart from the fact that it contains my favourite fish, obviously) is that you can have it on the table in 25 minutes. If you’re the type that comes home from work and the last thing you care to do is spend time trying to think of (and cook) a healthy dinner to satisfy your ravenous appetite, then this one’s for you.
Baked Salmon with Lemon Dill Zucchini Noodles
Prep Time: 15 mins
Cook Time: 20 mins
Ingredients (1 serving)
For the fish:
- 1 salmon fillet, about 120g
- sea salt and freshly cracked black pepper
For the sauce: (you will have leftovers – this makes about 1 cup)
- 150g soft tofu
- 1/4 cup tahini
- 2 tbsp cup rice vinegar
- 1/4 cup freshly chopped dill (plus more if you prefer a stronger taste)
- juice of 1 large lemon
- water to thin
For everything else:
- 1 zucchini, spiralized, or 28g/1oz uncooked whole grain pasta if you prefer
- 1/4 cup very thinly sliced red onion
- lemon wedges and dill to garnish (optional)
- Preheat oven to 375F. Set salmon on a lined baking sheet and sprinkle with sea salt and black pepper. Bake for 20-25 minutes or until flesh flakes easily with a fork.
- Meanwhile, if you’re using whole grain pasta, cook it in water according to package directions. if you’re using a zucchini, spiralize it or use a julienne peeler to make noodles.
- In a blender, puree the ingredients for the sauce. Thin with water if necessary, then pour it into a small bowl.
- In a larger bowl, toss the zucchini noodles (or cooked pasta), as well as the diced onion in a few tablespoons of the sauce until coated.
- Transfer the noodles mixture to a serving bowl or plate. When the salmon is fully cooked, remove it from the oven and place it on top of the noodles.
- Sprinkle with dill and garnish with lemon wedges if desired.
- Not a fan of onion? Try swapping in another veggie – asparagus and cherry tomatoes work well too!
- Prefer a warm meal? Once you’ve sauced up the zucchini noodles, give them a quick heating up in a non-stick pan on the stove. They’ll start to lose water if cooked for too long, but just a couple of minutes should do the trick.
- Don’t like tofu? Swap in 150g plain fat-free Greek yogurt to create a consistency that’s just as creamy (and very high in protein!)
Now it’s over to you. Tell me…
- What are some of your favourite ways to enjoy salmon?