Dotnom

Super Cheesy Salmon Zoodles

Ingredients

• 2 tablespoons avocado oil, coconut oil, or ghee
• 1 teaspoon paprika
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano leaves
• 3/4 teaspoon finely ground sea salt, divided
• 1/4 teaspoon ground black pepper
• 1 pound salmon fillets, cut into 4 equal portions
• 2 large tomatoes, diced
• 1/2 cup chicken bone broth
• 1/2 cup full-fat coconut milk
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 2 medium zucchinis, spiral sliced
• 1 cup spinach, chopped
• 4 strips bacon, cooked until crispy and crumbled
• 3/4 cup shredded mozzarella cheese (dairy-free or regular)

Directions

1. Heat the oil in a frying pan over medium-low heat.
2. While the oil is heating, place the paprika, thyme, basil, oregano, 1/4 teaspoon of the salt, and the pepper in a bowl.
3. Stir to blend, then put the salmon fillets, one at a time, in the mixture.
4. When all the fillets are coated, place in the frying pan.
5. Cook the salmon for 6 minutes per side.
6. Once the salmon has cooked for a total of 12 minutes, transfer to a plate, leaving the cooking oil in the pan.
7. Add the diced tomatoes, broth, coconut milk, garlic, red pepper flakes, and remaining 1/2 teaspoon of salt to the pan.
8. Cook over medium heat, stirring often, for 15 minutes.
9. Add the spiral-sliced zucchini and chopped spinach to the pan and toss to coat in the creamy tomato sauce.
10. Set the cooked salmon on top of the zucchini mixture, then top with the bacon pieces and cheese.
11. Cover, reduce the heat to low, and cook for another 5 minutes.
12. Divide the zoodles and cheese-topped salmon among 4 plates.

Attribution