Skip to salmon recipe recipe
So as some of you may have noticed, with the madness of getting adjusted to my new school, the blog fell by the wayside a little bit. But that doesn’t mean I wasn’t cooking! I just couldn’t find time to post. So here it is! ‘m back and hopefully staying this time. If you want even faster updates with what I’m making and eating throughout the week, also check out my Instagram account @3littlefigsblog.
I’ve been absolutely loving these easy, quick, but healthy meals after a long day of school. I love to spend an hour at the end of the day whipping up something delicious, but it’s important that it won’t weigh me down for the night of studying ahead. Zucchini noodles are SO easy, absolutely delicious, and really light. To make them, I just purchased a cheap greater from the grocery store specifically designed to make long thin slices (they are available in most grocery store nowadays), but some of my friends use a spiralizer and find it works great too!
The noodles themselves can be a bit bland, so I also threw in some asparagus ribbons here for a bit more flavour and texture. Homemade pesto sauce is another great way to add flavour, and it’s so much better than the store bought stuff! It can be made and stored in a container for a week or so, and easily added to brighten up proteins or even salads later in the week. Really in a time crunch? Season the zucchini well with salt, pepper, capers and a squeeze of fresh lemon juice instead. I also like to add hot chile flakes. So quick!
Finally, fish is the perfect protein because it’s ready in minutes and literally just needs a tad bit of seasoning to help it taste great. These salmon fillets are done in under 10 minutes and pair really nicely with the fresh zucchini flavour.
Don’t spend three hours stressing in the kitchen on a Tuesday trying to throw together a spectacular meal when this delicious and really healthy meal is just a few knife cuts away! Enjoy.
-1 salmon fillet
-2 tbsp. extra virgin olive oil + extra for drizzle
-6 spears of asparagus -1 handful of fresh dill
-1 handful of fresh parsley
-1 tbsp. capers
-Juice of 1 lemon
-1 tbsp. toasted almonds -1 tsp. Dijon mustard -Salt and pepper to taste
1. Preheat oven to 425 degrees Fahrenheit
2. Use mandolin, spiralizer, or Julienne peeler to create spaghetti-like ribbons of zucchini and asparagus. Place veggies in colander, sprinkle generously with salt, and set aside for 10-20 minutes. Press down on veggies to remove water, rinse gently to remove excess salt, and drain once again. Place ribbons in pan on medium heat and let cook 3-5 minutes
3. Drizzle salmon fillets with olive oil and season with salt and pepper. Bake for 4-6 minutes
4. Blend together dill, parsley, capers, lemon juice, almonds, mustard and 2 tbsp. extra virgin olive oil until smooth. Add extra olive oil or lemon to alter thickness and flavour.
5. Add some of pesto to noodles (depending on amount of sauce desired), combine gently and remove from heat. Serve with salmon and garnish with fresh lemon and a drizzle of olive oil. Enjoy!!