Luvafoodie Mediterranean Style Salmon over Zoodles

By luvafoodie  ,   

June 1, 2017

  • Yields: Serves 2


2 8oz filets of fresh salmon

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.

7Top with mustard shallot mixture.

8Bake for 20 minutes.

9Plate zucchini noodles on two plates.

10Put salmon in middle of plates.

11Top with tomato caper berries mixture.


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