Vietnamese Paleo Salmon and Zucchini Noodle Bowl

Allergens

Fish, Nuts (Cashews)

Ingredients

• 6 oz wild salmon fillet, skin on 2 medium zucchinis, spiralized 1 cup mixed baby greens 1/2 cup thinly sliced red bell pepper 1/4 cup fresh basil leaves, chopped 1/4 cup fresh mint leaves, chopped 1/4 cup fresh cilantro leaves, chopped 2 tbsp cashews, roughly chopped 1 tbsp sesame seeds, toasted 1 lime, zested and juiced 2 tbsp avocado oil Salt and pepper, to taste

Instructions

1. Preheat a grill or grill pan to medium high heat. Season the salmon fillet with salt and pepper.
2. Brush the salmon with half of the lime juice and 1 tablespoon of avocado oil. Grill for 4 5 minutes per side, or until cooked through. Remove from heat and let rest.
3. In a large bowl, toss the spiralized zucchini noodles with the remaining lime juice, avocado oil, and a pinch of salt. Add the mixed baby greens, red bell pepper, and half of the herbs. Gently toss to combine.
4. Divide the zucchini noodle salad among two serving bowls. Top each bowl with the grilled salmon fillet, cashews, sesame seeds, and remaining herbs. Serve immediately.

Chef’s Insight

To add extra flavor, try marinating the salmon fillet in a mixture of lime juice, garlic, ginger, and fish sauce for 30 minutes before grilling.

Notes

This recipe is both gluten-free and dairy-free.