Salmon on zucchini noodles in lemon-dill sauce
Pan-seared salmon with crispy skin on zoodles in a creamy lemon-dill sauce — 42 g protein, just 9 g carbs, on the table in 25 minutes.
Ingredients
- 150 gsalmon fillet (skin on)(2 pieces)
- 300 gzucchini(spiralised)
- 1 clovesgarlic(finely diced)
- 40 glight cream cheese
- ½lemon (juice + zest)
- 5 gfresh dill(chopped)
- 7 ½ gcapers
- 7 ½ mlolive oil
Instructions
- 1
Pat 150 g salmon fillet (skin on) dry, season with salt and pepper. Heat 7 ½ ml olive oil in a non-stick pan and sear the fillets skin-side down for 4 minutes until crispy.
- 2
Flip the salmon, lower the heat and cook for another 3 minutes, then remove from the pan.
- 3
In the same pan, sauté 1 cloves garlic briefly, then add 300 g zucchini and toss for 2 minutes until al dente. Don't overcook — they get watery fast.
- 4
Turn off the heat, fold in 40 g light cream cheese, the juice and zest of ½ lemon (juice + zest), 7 ½ g capers and 5 g fresh dill.
- 5
Divide the zoodles between two plates and lay the salmon on top.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 130 kcal | 480 kcal |
| Protein | 14 g | 42 g |
| Carbs | 4 g | 9 g |
| Fat | 7 g | 28 g |
| Fiber | 1 g | 4 g |
Frequently asked
Without a spiraliser?
Either grab frozen zoodles from the supermarket or run a peeler down the zucchini for ribbon noodles. The result is just as good.
How do I avoid watery zoodles?
Cook for no more than 2 minutes, don't salt them ahead, and let them rest off-pan briefly — residual heat finishes the job.
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