Baked Salmon with Zoodles & Quinoa
Build a balanced and flavorful plate with Baked Salmon with Zoodles & Quinoa. This dish is loaded with heart-healthy omega-3s from the salmon, while the quinoa provides complete protein and fiber for a satisfying meal.
Ingredients
- 2 salmon fillets
- 100 g quinoa (cooked)
- 1 zucchini
- ½ tbsp coconut oil
- 1 cloves garlic (crushed)
- 70 g sundried tomatoes (rinsed & chopped)
Salmon marinade
- ½ tbsp coconut oil
- ½ tsp sweet paprika
- ½ tsp hot paprika
- 1 tbsp black sesame seeds
- chilli flakes (to taste)
- sea salt & black pepper (to taste)
Instructions
- Mix the marinade ingredients together and pour over the salmon. Cover the salmon and allow to marinate for about 1 hour.
- While the salmon is marinating, cook the quinoa and spiralize the zucchini.
- Heat the oil in the pan, add the crushed garlic and fry for 1-2 minutes. Add in the zoodles and stir occasionally until it softens (about 3-4 minutes). Towards the end add the chopped tomatoes, and season with salt and pepper, to taste.
- Heat the oven to 400°F (200°C) and place the salmon on a baking tray or casserole dish. Bake for about 10 minutes.
- Remove the salmon from the oven and set aside to rest. In the meantime, pour the salmon juices into the quinoa, and mix well.
- Divide the quinoa and zoodles between two plates, then place the salmon on top. Sprinkle with chili flakes to serve.
Notes
For Elimination, replace the quinoa with a vegetable side.
Nutrition per serve
Calories: 626kcal | Carbohydrates: 56g | Protein: 48g | Fat: 25g | Fiber: 9g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
For integrative menopause and nervous system support, visit My Sacred Energy.