SERVES 4

    PREP TIME: 5 minutes (not including time to cook bacon)

    COOK TIME: 35 minutes

    If you can eat cheese, use the real stuff in this recipe. If you can’t, use dairy-free cheese, the next best thing. Or, if you’re living your keto life without cheese and feeling fine, simply omit it altogether! I prefer this dish without cheese, but I’m weird like that. In that case, this recipe would just be called Salmon Zoodles, but I’m okay with that if you are.

    2 tablespoons avocado oil, coconut oil, or ghee

    1 teaspoon paprika

    1 teaspoon dried thyme leaves

    ½ teaspoon dried basil

    ½ teaspoon dried oregano leaves

    ¾ teaspoon finely ground sea salt, divided

    ¼ teaspoon ground black pepper

    1 pound (455 g) salmon fillets, cut into 4 equal portions

    2 large tomatoes, diced

    ½ cup (120 ml) chicken bone broth

    ½ cup (120 ml) full-fat coconut milk

    3 cloves garlic, minced

    ½ teaspoon red pepper flakes

    2 medium zucchinis, spiral sliced

    1 cup (70 g) spinach, chopped

    4 strips bacon (about 4 oz/112 g), cooked until crispy and crumbled

    ¾ cup (105 g) shredded mozzarella cheese (dairy-free or regular)

    1. Heat the oil in a large frying pan over medium-low heat.
    2. While the oil is heating, place the paprika, thyme, basil, oregano, ¼ teaspoon of the salt, and the pepper in a medium-sized bowl. Stir to blend, then dredge the salmon fillets, one at a time, in the mixture. When all the fillets are coated, place in the frying pan.
    3. Cook the salmon for 6 minutes per side, until seared.
    4. Once the salmon has cooked for a total of 12 minutes, transfer to a clean plate, leaving the cooking oil in the pan. Add the diced tomatoes, broth, coconut milk, garlic, red pepper flakes, and remaining ½ teaspoon of salt to the pan. Cook over medium heat, stirring often, for 15 minutes, until the sauce has thickened slightly.
    5. Add the spiral-sliced zucchini and chopped spinach to the pan and toss to coat in the creamy tomato sauce. Set the cooked salmon on top of the zucchini mixture, then top with the bacon pieces and cheese. Cover, reduce the heat to low, and cook for another 5 minutes, or until the cheese has melted.
    6. Divide the zoodles and cheese-topped salmon among 4 dinner plates and enjoy.

    STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

    REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 2½ minutes.

    THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.

    Per serving, made with avocado oil and dairy-free cheese:

    calories: 485 | calories from fat: 307 | total fat: 35 g | saturated fat: 19 g | cholesterol: 71 mg

    sodium: 829 mg | carbs: 12.5 g | dietary fiber: 6.5 g | net carbs: 6 g | sugars: 3 g | protein: 30 g

    FAT : 65%
    CARBS : 10%
    PROTEIN : 25%