Nordic Salmon with Lemon Dill Sauce & Zucchini Noodles

Allergens

Fish, Dairy

Ingredients

• 4 oz salmon fillet
• 1 zucchini
• 2 tbsp fresh dill
• 1/4 cup Greek yogurt
• 1 lemon
• 1 garlic clove
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Season salmon fillet with salt and pepper, place on a lined baking sheet, and bake for 12 minutes or until cooked through.
2. Spiralize zucchini into noodles using a spiralizer or julienne peeler.
3. In a blender, combine Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Blend until smooth, then set aside.
4. Heat olive oil in a pan over medium heat. Sauté zucchini noodles for 2 3 minutes or until tender but still slightly crunchy. Season with salt and pepper.
5. Serve salmon on top of the zucchini noodles, drizzle with lemon dill sauce, and garnish with additional fresh dill.

Chef’s Insight

The combination of flavors in this dish creates a harmonious balance that will leave you feeling energized.

Notes

This dish is gluten-free, dairy-free, and can be made paleo-friendly by substituting Greek yogurt with coconut yogurt.