Salmon in Sun-Dried Tomato Sauce over Zucchini Noodles
How to Make Salmon in Sun-Dried Tomato Sauce over Zucchini Noodles
Nestled in a zesty cream sauce, salmon with baby greens over zucchini noodles is a low-carb dinner treat. The sun-dried tomatoes add a bright flavor to this light cream sauce.
Note: nutritional analysis includes feta cheese
Step-By-Step Instructions:
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Heat a large skillet over medium heat. Spray with a little bit of cooking spray. Season salmon with salt and pepper. Place salmon skin-side down in the skillet and cook for about 3 minutes, until the skin is crispy. Flip the salmon over and cook for another 3 minutes, until it easily lifts from the skillet and the top is lightly browned. Remove from the pan and place on a plate.
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Add the onions, garlic, and tomatoes to the pan and sauté for 3 minutes. Slowly pour in the vegetable broth and stir, scraping up any brown bits from the bottom of the pan.
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Dissolve the cornstarch in the half-and-half and mix into the vegetable broth, cooking for a minute or two until the sauce begins to thicken. Stir in the greens and cook until wilted. Add the salmon back to the pan and simmer, covered until the salmon reaches an internal temperature of 145 degrees F.
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Roll the zucchini noodles in a clean towel and squeeze lightly to get as much moisture out as possible. Heat olive oil in a large nonstick skillet. Add the zucchini noodles and sauté for 1–2 minutes, until hot.
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Divide the noodles between 4 plates. Place 1 salmon fillet on each. Top with sauce and sprinkle with feta cheese.
Nutrition facts
4 Servings
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Serving Size
4 oz. salmon fillet + ½ cup sauce + 1 cup zucchini
- Amount per serving Calories 240
- % Daily value*
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Total Fat
9g
12%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 60mg 20%
- Sodium 340mg 15%
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Total Carbohydrate
11g
4%
- Dietary Fiber 3g 11%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 30g
- Potassium 870mg 19%
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