I'm a girl of habit and can get in the same food routine very easily. So it makes me exceptionally happy when I venture out, try a new recipe, and love it enough to add it to my "regulars" list.
This Whole30 baked salmon and dill zoodles recipe, which I found on theorganicdietition.com, can be served hot as a "pasta" dish or cold as a salad, and tastes just as good either way.
It's very bright and zesty in flavor and has a beautiful mix of textures. Bon appetit!
2 large zucchini, spirilized or shredded into noodles (I just used my cheese grater)
juice and zest of 1 small lemon (be sure not to get the white of the rind, very very bitter)
2 tbsp red wine vinegar
1/4 cup olive oil
1 tsp Italian seasoning
3/4 tsp salt
1/4 cup fresh dill
1 cup peas, thawed if frozen
2 wild caught salmon fillets, seasoned with salt and pepper
The first night I ate this dish warm, and then I held onto some leftovers and had them cold. It was so good, I'm doubling the recipe next time to make it last longer!
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