Zucchini Pasta with Avocado cream sauce and Salmon
4 zucchini, ends trimmed and spiralized with a julienne peeler or spiralizer
12 ounce salmon fillet, cut into 4 pieces
1 tablespoons avocado oil, for drizzling
½ cucumber, chopped
juice of ½ a lemon
1 clove garlic
2 tablespoons almond milk
½ cup cherry tomatoes, chopped
1 cup spinach, chopped
Salt and freshly ground black pepper, to taste
- Preheat oven to 400F, season salmon with salt and pepper and place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Drizzle with avocado oil. Bake until salmon is ready, about 15 to 20 minutes. Remove from the oven.
- Place zucchini spirals in a large bowl.
- In a food processor, combine the remaining ingredients and process until smooth, except the cherry tomatoes.
- Toss the zucchini with the avocado sauce until fully coated. Add cherry tomatoes, spinach and season with more salt and pepper to taste.