A flavorful herb-crusted salmon paired with lemony zucchini noodles, offering a low-carb, diabetes-friendly meal bursting with fresh and vibrant flavors.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, mix 1 tablespoon olive oil, Dijon mustard, parsley, dill, garlic powder, salt, and pepper.
Spread the herb mixture evenly over the top of each salmon fillet. Place fillets on the prepared baking sheet.
Bake the salmon for 12-15 minutes or until it flakes easily with a fork.
While the salmon is baking, heat the remaining tablespoon of olive oil in a skillet over medium heat.
Add minced garlic and cook for 1 minute until fragrant. Stir in zucchini noodles, lemon juice, and zest. Cook for 2-3 minutes, tossing gently, until the zoodles are tender but not mushy.
Serve the salmon over the zoodles, garnished with extra parsley and lemon zest if desired.
Notes
Use a food processor with a grating attachment if you don’t have a spiralizer.
Substitute the salmon with chicken breast for a variation.
Add a sprinkle of red pepper flakes for a spicy kick.
Nutritional information shared on this website is an estimate and may vary based on the exact ingredients or brands used, as well as portion sizes. These estimates are provided as a courtesy and should not replace the advice of a licensed dietitian or healthcare professional. For accurate nutrition details, I recommend calculating values based on the specific products and tools you use.
Medical Disclaimer
I am not a licensed medical professional, and the content shared on NanaGrams TidBits is not intended as medical advice. Always consult with a healthcare provider for questions or concerns about your health, diet, or specific conditions. The information on this site is meant to inspire and inform, not replace professional advice.