By Diana Cecilia Sanchez velazquez
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the cherry tomatoes on one side of the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
In a shallow dish, combine the almond meal, chopped fresh parsley, lemon zest, a pinch of salt, and pepper. Mix well to create the herb crust mixture.
Brush the salmon fillets on all sides with 1 tablespoon of olive oil. Press each fillet into the herb crust mixture to coat evenly on all sides, then place them on the other side of the baking sheet next to the tomatoes.
Bake in the preheated oven for 15-18 minutes until the salmon is cooked through and flakes easily with a fork, and the tomatoes are roasted and slightly caramelized. Remove from the oven and set aside.
While the salmon and tomatoes are baking, spiralize the zucchinis into noodles. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the zucchini noodles to the skillet, season with salt and pepper, and sauté for 3-4 minutes until they are just tender but still have a slight bite. Remove from heat.
Serve the salmon fillets on a bed of zucchini noodles, topped with the roasted tomatoes. Garnish with lemon wedges on the side for squeezing over just before eating.
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By Diana Cecilia Sanchez velazquez
This Italian Paleo Dinner Seafood recipe is ready in 35 minutes and features salmon fillets, almond meal (blanched almond flour), fresh parsley and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the cherry tomatoes on one side of the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
In a shallow dish, combine the almond meal, chopped fresh parsley, lemon zest, a pinch of salt, and pepper. Mix well to create the herb crust mixture.
Brush the salmon fillets on all sides with 1 tablespoon of olive oil. Press each fillet into the herb crust mixture to coat evenly on all sides, then place them on the other side of the baking sheet next to the tomatoes.
Bake in the preheated oven for 15-18 minutes until the salmon is cooked through and flakes easily with a fork, and the tomatoes are roasted and slightly caramelized. Remove from the oven and set aside.
While the salmon and tomatoes are baking, spiralize the zucchinis into noodles. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the zucchini noodles to the skillet, season with salt and pepper, and sauté for 3-4 minutes until they are just tender but still have a slight bite. Remove from heat.
Serve the salmon fillets on a bed of zucchini noodles, topped with the roasted tomatoes. Garnish with lemon wedges on the side for squeezing over just before eating.
Calories per Serving: 450
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