Looking for a light, zesty dish to use up some of your summer squash? This is almost a Greek salad crossed with a lemony salmon dish that’s easy to enjoy for a lazy, low-carb, summer meal.
Keto Salmon Sun-Dried Tomato Feta Zucchini Noodles Recipe
Ingredients:
- 4 cups zucchini noodles
- 1 can of wild salmon, skin and bones removed
- 3 tablespoons yellow onion, diced
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1 teaspoon avocado oil
- 4 sun-dried tomatoes, finely chopped (in seasoned oil)
- 20 medium basil leaves, very thinly sliced
- 2 teaspoons fresh oregano, chopped
- 1/4 cup seasoned extra virgin olive oil (from sun-dried tomatoes)
- 1 cup chopped spinach
- 1 tablespoom fresh lemon juice
- 1/2 teaspoom finely grated lemon zest
- ½ cup feta, crumbled
- 2 tablespoons capers
- Flaky sea salt (like Maldon or Fleur de sel and freshly ground freshly ground black pepper (to taste)
- Small basil leaves for garnish (optional)
Directions
Heat the avocado oil in a large skillet over medium heat.
Add the onion, garlic, salt, freshly ground black pepper, and red pepper flakes.
Stir in the capers, sun-dried tomato, spinach, lemon juice, lemon zest and salmon and heat through.
Stir spinach until wilted then stir in zucchini noodles until coated. Remove from heat.
Drizzle sun-dried tomato oil over top and toss. Season with more salt and pepper to taste and serve topped with feta cheese.
Did you try this keto salmon sun-fried tomato feta zucchini noodles recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy! :)
