Keto-Friendly Grilled Salmon & Zucchini Noodles with Avocado Cream Sauce
A flavorful new zealand lunch perfect for keto eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 salmon fillets (6 oz each)
- 2 medium zucchinis
- 1 large ripe avocado
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Fresh parsley, for garnish
- Optional: cherry tomatoes and lemon wedges for garnish
Instructions
- Preheat a grill or grill pan to medium high heat. Wash and spiralize the zucchinis into noodles, using the blade size of your choice. Set aside. Season salmon fillets with salt and pepper on both sides. Place them on the preheated grill and cook for 5 6 minutes per side or until desired doneness is reached. Remove from heat and let rest for a few minutes. In a blender, combine avocado, lemon juice, olive oil, minced garlic, salt, and pepper. Blend until smooth and creamy, adjusting seasonings as needed. Set aside.
Chef’s Insight
Opt for wild-caught salmon for a more sustainable choice. - Choose ripe avocados to ensure a creamy sauce texture.
Notes
Adjust the amount of salt and pepper according to your taste preference. - For added flavor, marinate the salmon fillets for 30 minutes before grilling.