Salmon & Zoodles in Creamy Bacon Tomato Sauce

This meal is a decadent, wholesome meal that brings together the rich flavors of salmon, creamy bacon tomato sauce, and crisp zucchini noodles.

Ingredients · Servings 2

12 ounce salmon
2 ounce bacon (diced)
2 teaspoon fresh garlic (minced)
1/4 medium yellow onion (sliced)
1/4 cup chicken stock
1 tablespoon tomato paste
1/2 cup heavy cream
1/4 cup fresh basil (thinly sliced)
1/2 teaspoon lemon zest (grated)
200 gram zucchini (spiralized)
1 tablespoon olive oil
salt and pepper (to taste)

Method · 30 min

Gather and prep all of your ingredients.
Add bacon into a pan over medium heat and cook until crisp. Remove bacon from the pan and set aside, leaving any bacon grease in the pan.
Season salmon with salt and pepper, then place in the pan over medium heat skin-side up. Allow to cook, flipping and finishing skin-side down until cooked through. About 3-4 minutes per side depending on thickness. Set salmon on a plate and tent foil over the top to keep warm.
In the same pan, add onion and garlic over medium-high heat. Allow to cook until garlic is fragrant, about 1 minute.
Add in the chicken stock, tomato paste and heavy cream, stirring together. Allow to come to a boil to thicken up.
Once sauce has thickened, add in the basil, lemon zest, and bacon. Stir to combine. Season with salt and pepper as needed.
In a separate pan, add olive oil over medium-high heat. Once hot, add in the zucchini noodles and season with salt and pepper. Cook for 1-2 minutes or until just starting to soften.
Add the zoodles into the sauce and stir to coat zoodles.
Serve the zoodles immediately with the salmon over the top. Enjoy!

If you don’t have a spiralizer for your zucchini, you can use a vegetable peeler and peel thin slices (or ribbons) to use instead. Likewise, if you prefer a thinner style “pasta”, you can always julienne the zucchini using a knife. Unfortunately zoodle dishes don’t tend to re-heat that well as I find they get soggy, so I don’t recommend saving this for leftovers.

Yields 2 servings of Salmon & Zoodles in Creamy Bacon Tomato Sauce.

The Preparation

12 ounces salmon
2 ounces bacon, diced
2 teaspoons fresh garlic, minced
200 grams zucchini, spiralized

The Execution

1. Gather and prep all of your ingredients.

2. Add bacon into a pan over medium heat and cook until crisp. Remove bacon from the pan and set aside, leaving any bacon grease in the pan.

3. Season salmon with salt and pepper, then place in the pan over medium heat skin-side up. Allow to cook, flipping and finishing skin-side down until cooked through. About 3-4 minutes per side depending on thickness. Set salmon on a plate and tent foil over the top to keep warm.

4. In the same pan, add onion and garlic over medium-high heat. Allow to cook until garlic is fragrant, about 1 minute.

5. Add in the chicken stock, tomato paste and heavy cream, stirring together. Allow to come to a boil to thicken up.

6. Once sauce has thickened, add in the basil, lemon zest, and bacon. Stir to combine. Season with salt and pepper as needed.

7. In a separate pan, add olive oil over medium-high heat. Once hot, add in the zucchini noodles and season with salt and pepper. Cook for 1-2 minutes or until just starting to soften.

8. Add the zoodles into the sauce and stir to coat zoodles.

9. Serve the zoodles immediately with the salmon over the top. Enjoy!

This makes a total of 2 servings of Salmon & Zoodles in Creamy Bacon Tomato Sauce. Each serving comes out to be 806 calories, 63.2g fats, 7.5g net carbs, and 49.5g protein.