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Zucchini with Salmon and Spinach

Anyone who has ever eaten low-carb or low-carb is familiar with courgetti or zucchini spaghetti. A very popular low-carb and healthy recipe. We previously shared courgetti with meatballs, courgetti chicken pesto and courgetti bolognese.

Here we add a new variant: courgetti with salmon and spinach! Making zucchini with salmon and spinach The basis for this dish is zucchini. You make zucchini with a vegetable peeler and a sharp knife. Or you can buy a spirelli and turn courgetti in no time at all.

The combination of salmon, tomatoes and spinach is well known in the kitchen. Together with some garlic and provencal herbs, you can make a quick and easy evening meal! With these amounts you make two good filling portions.

Tips No peeler or spirelli at home? You can also buy ready-made zucchini in many supermarkets. 400 grams is enough for this recipe. You can also add extra vegetables to taste. The zucchini can be kept in the fridge for 2 days after cooking. I hope you like it! 

 

Ingredients

2 courgettes

100 g crème frache

150 gr spinach

200 gr salmon fillet,without skin

1 onion

100 gr cherry tomatoes

1.5 tsp garlic powder

1 tbsp

Provencal herbs salt and pepper to taste

20 gr pine nuts

10 ml lemon juice

splash of olive oil

Preparation method

Start with the vegetables by slicing the onions, cutting the tomatoes in half and cleaning the courgettes. Then add the zucchini to make the zucchini.

If you're using a vegetable peeler, cut the zucchini into thin slices first. Then cut thin strips of zucchini lengthwise with a sharp knife. If you have a spirelli, turn the zucchini in it.

Now take a frying pan and heat a dash of olive oil in it. Add the onion and cook until it starts to brown. Then add the tomatoes, crème frache, garlic powder, herbs de Provence, salt and pepper and let it simmer for a while on low heat.

Then stir in the spinach. Finally, cut the skinless salmon into cubes and add this to the wok. Bake until the salmon is cooked. In another frying pan, stir-fry the courgetti for about 2 minutes. Toast the pine nuts if desired.

Then divide the courgetti over two deep plates and then spoon the spinach and salmon over the plates. Finally, divide the lemon juice and toasted pine nuts on top.

Check out our other dinner recipes for more inspiration.

Nutritional values Serving Size:

1 Serving (1/2)

Calories:  526

Fat: 36.7

Carbs: 16.2

Fiber: 4.9

Protein: 30.6

Prep Time: 20

Cooking Time: 20

Total Time: 40

Servings: 2 Servings


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