Balsamic Salmon Zoodle Bowls
Roasted balsamic salmon is served over zucchini noodles topped with a berry avocado salsa for a flavorful meal that’s easy to make, gluten free, dairy free and Whole 30 approved!
Ingredients
Balsamic Salmon Zoodle Bowls
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 3 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- ¼ tsp sea salt
- ¼ tsp black pepper
- 1 tsp dried oregano
- 2 6 oz salmon filets
- 2 large zucchinis, spiralized into app. 4 cups zoodles
Berry Avocado Salsa
- ½ cup strawberries, diced
- ½ cup blueberries
- 1 avocado, diced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp balsamic vinegar
Instructions
- Preheat the oven to 400°F.
- Add 1 tbsp olive oil to a small pot over medium high heat.
- Add the garlic and saute 30-60 seconds.
- Add the balsamic vinegar, dijon mustard, salt, pepper and oregano.
- Simmer for 5-10 minutes to reduce the sauce.
- Place the salmon on a foil-lined baking sheet and spoon the sauce over the salmon.
- Place in the oven and bake for 15 minutes.
- While the salmon is in the oven, toss together the berry avocado salsa by combining all of the ingredients in a medium bowl.
- Add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes.
- Divide the zucchini noodles between two bowls.
- When the salmon comes out of the oven, place it in top of the zucchini noodles and top with the berry avocado salsa.
Nutrition Facts
Calories 636kcal (32%)Carbohydrates 31g (10%)Protein 40g (80%)Fat 41g (63%)Saturated Fat 6g (30%)Cholesterol 94mg (31%)Sodium 773mg (32%)Potassium 1960mg (56%)Fiber 11g (44%)Sugar 16g (18%)Vitamin A 607mg (12%)Vitamin C 71mg (86%)Calcium 100mg (10%)Iron 4mg (22%)
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