Go Back
–+ servings
Creamy Tuscan Salmon with Zoodles – vegetarian recipe
Stav Kogan

Creamy Tuscan Salmon with Zoodles

A restaurant-quality, healthy, and easy one-pan meal featuring seared, herb-crusted salmon and zucchini noodles in a luscious, dairy-free tomato cream sauce, topped with crispy bacon and melty cheese. A low-carb dream that's perfect for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 serving
Calories: 485
Ingredients Method Nutrition

Ingredients
  

  • For the Salmon & Spice Rub
  • 1 pound (455 g / 16 oz) salmon fillets, cut into 4 equal portions
  • 2 tablespoons (30 ml / 1 fl oz) avocado oil, coconut oil, or ghee
  • 1 teaspoon (5 ml / 0.2 fl oz) paprika
  • 1 teaspoon (5 ml / 0.2 fl oz) dried thyme leaves
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano leaves
  • ¾ teaspoon finely ground sea salt, divided
  • ¼ teaspoon ground black pepper
  • For the Sauce & Zoodles
  • 2 large tomatoes, diced
  • ½ cup (120 ml / 4.1 fl oz) chicken bone broth
  • ½ cup (120 ml / 4.1 fl oz) full-fat coconut milk
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 2 medium zucchinis, spiralized into zoodles
  • 1 cup (70 g / 2.47 oz) spinach, chopped
  • 4 strips bacon, cooked crispy and crumbled
  • ¾ cup (105 g / 3.7 oz) shredded mozzarella cheese (dairy-free or regular)
  • & Storage
  • For the best sear, ensure your salmon fillets are patted completely dry with a paper towel before seasoning. This helps the spices adhere and creates a crispy exterior.
  • Avoid overcooking the zoodles! They cook very quickly and will release water. Add them at the very end and cook just until tender-crisp to prevent a watery sauce.
  • This dish is great for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or in the microwave until just warmed through to prevent the salmon from drying out.

Method
 

  1. Prep the Spice Rub: In a medium bowl, combine the paprika, thyme, basil, oregano, ¼ teaspoon of the salt, and the black pepper.
  2. Stir to blend.
  3. Pat the salmon fillets dry and dredge each one in the spice mixture, ensuring they are evenly coated.
  4. Sear the Salmon: Heat the oil in a large skillet or frying pan over medium-low heat. Carefully place the seasoned salmon fillets in the hot pan.
  5. Cook for about 6 minutes per side, until beautifully seared and cooked through.
  6. Transfer the salmon to a clean plate and set aside. Build the Sauce: In the same pan, add the diced tomatoes, chicken broth, coconut milk, minced garlic, red pepper flakes, and the remaining ½ teaspoon of salt. Increase the heat to medium and cook, stirring often, for about 15 minutes, or until the sauce begins to thicken.
  7. Combine and Simmer: Add the spiralized zucchini and chopped spinach to the pan, tossing to coat everything in the creamy tomato sauce.
  8. Finishing Touches: Gently place the seared salmon fillets back into the pan on top of the zoodles.
  9. Sprinkle with the crumbled bacon and shredded cheese.
  10. Cover the pan, reduce the heat to low, and let it simmer for 5 minutes, or until the zoodles are tender and the cheese is perfectly melted.
  11. Serve: Divide the creamy zoodles among four plates, top each with a cheesy salmon fillet, and enjoy immediately.

Nutrition

Calories: 485kcalCarbohydrates: 6gProtein: 30gFat: 35g

Tried this recipe?

Let us know how it was!