1/2 tbsp. Luvafoodie Salt Free Garlic and Green Herb Spice
3/4 cup of tri-color cherry tomatoes sliced
½ cup of caper berries
¾ cup of canned artichoke hearts drained and chopped coarsely
4 tbsp. extra virgin olive oil
2 large zucchinis (or buy Zoodles prepared in produce department 12 oz. package
½ tbsp. Luvafoodie Salt Free Countryside Herb spice
1 tbsp. Dijon mustard
1 tbsp. minced shallot
1 tbsp. lemon juice
1Preheat oven to 370 degrees.
2Rinse zucchini, cut off ends. Cut zucchinis into noodle-shaped strands using a spiralizing tool to make zoodles.
3In medium size frying pan, add 1 tbsp. olive oil, zucchini noodles and Luvafoodie Countryside Herb seasonings. Sauté until zucchini noodles are cooked and tender. About 10 minutes over medium heat. Set aside.
4In another saucepan add 1 tbsp. olive oil and sauté with tomatoes, artichokes, and caperberries until tomatoes are cooked about 10- 15 minutes.
5In a small bowl mix together Dijon mustard, 2 tbsp. olive oil, minced shallots and lemon juice.
6In an oven proof baking pan put salmon filets, skin side down.