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Yields1 Serving
 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
1

Preheat oven to 370 degrees.

2

Rinse zucchini, cut off ends. Cut zucchinis into noodle-shaped strands using a spiralizing tool to make zoodles.

3

In 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.

4

In another saucepan add 1 tbsp. olive oil and sauté with tomatoes, artichokes, and caperberries until tomatoes are cooked about 10- 15 minutes.

5

In a small bowl mix together Dijon mustard, 2 tbsp. olive oil, minced shallots and lemon juice.

6

In an oven proof baking pan put salmon filets, skin side down.

7

Top with mustard shallot mixture.

8

Bake for 20 minutes.

9

Plate zucchini noodles on two plates.

10

Put salmon in middle of plates.

11

Top with tomato caper berries mixture.

Ingredients

 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

Directions

1

Preheat oven to 370 degrees.

2

Rinse zucchini, cut off ends. Cut zucchinis into noodle-shaped strands using a spiralizing tool to make zoodles.

3

In 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.

4

In another saucepan add 1 tbsp. olive oil and sauté with tomatoes, artichokes, and caperberries until tomatoes are cooked about 10- 15 minutes.

5

In a small bowl mix together Dijon mustard, 2 tbsp. olive oil, minced shallots and lemon juice.

6

In an oven proof baking pan put salmon filets, skin side down.

7

Top with mustard shallot mixture.

8

Bake for 20 minutes.

9

Plate zucchini noodles on two plates.

10

Put salmon in middle of plates.

11

Top with tomato caper berries mixture.

Luvafoodie Mediterranean Style Salmon over Zoodles

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