Are you on the zoodle train?  If not, what are you waiting for?  Hop aboard!  I am currently obsessed with zoodles (zucchini noodles) because they are so simple, absorb flavors, increase my veggie intake, and feel very pasta-like.

Summer salmon with garlic zoodles


Serves 2

  • 2 6-ounce pieces of wild salmon
  • 2 organic zucchini
  • 1 bunch of baby broccoli
  • 1 lemon
  • 2-3 garlic cloves, minced (or more depending any how much garlic you like!)
  • 1 shallot, minced
  • 1 cup cherry tomatoes, halved
  • Olive oil
  • Sea salt and pepper
  • Dill (fresh or dried)


  • Preheat oven to 350 degrees
  • Drizzle olive oil on two large pieces of aluminum foil
  • Rinse and dry salmon and place on foil
  • Squeeze 1/4 lemon over each piece, sprinkle with sea salt, pepper, and dill
  • Top salmon with lemon slices
  • Create foil pouches and place them on a baking sheet
  • Bake for 20 minutes
  • While the salmon is baking, create your zoodles using a spiralizer or julienne peeler
  • Heat a saute pan over medium heat and add 1 tablespoon olive oil
  • Add garlic and shallot and saute for 3-5 minutes (be sure that it doesn’t burn)
  • Add baby broccoli and saute for 5-7 minutes
  • Add zoodles, tomato, salt, and pepper and saute for 3 minutes