Salmon with Lemon Garlic Zoodles and Crispy Squash Blossoms
Author: 
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
 
Paleo, Autoimmune Protocol (see notes) Gluten Free, Grain Free, Dairy Free (see notes), Pescatarian, Whole 30, 21 Day Sugar Detox, Refined Sugar Free, Nightshade Free
Ingredients
  • 2 Alaskan salmon filet
  • 2 cloves garlic
  • lemon juice from ½ large or 1 small lemon
  • 1 tsp sea salt + more to taste
  • 1 large or 2 small zucchini
  • 8 squash blossoms
  • 2 Tbsp ghee, olive oil or palm shortening (for sauce)
  • 2 Tbsp avocado or coconut oil (for frying squash blossoms)
Instructions
  1. Preheat oven to 450 degrees.
  2. Lay salmon on a parchment lined baking sheet. Brush with a little avocado oil and sprinkle with a little sea salt.
  3. Bake for 10-15 min or until cooked all the way through.
  4. While the salmon cooks prepare the lemon garlic sauce.
  5. To make sauce finely chop garlic. Add 2 Tbsp fat of choice to a small pan, heat for around 1 min and add garlic. Remove from heat and let garlic cook slowly and infuse into the fat.
  6. Squeeze lemon. Add juice to the infused garlic oil.
  7. Spiralize zucchini and add to a bowl.
  8. Chop parsley and set aside.
  9. Wash squash blossoms and dry. Gently cut into strips. Heat 2 Tbsp oil in a small pan for around a minute. Drop squash blossoms in oil and cook until just starting to brown. Place on a paper towel lined plate to soak up excess oil.
  10. Add lemon garlic sauce to zoodles, with a dash of sea salt and toss well. Add ½ of the fried squash blossoms and gently toss again.
  11. To plate add zoodles to bowls, top with a piece of salmon and sprinkle with a dash of sea salt, squash blossoms and parsley.
Notes
Use organic and wild sea food whenever possible! To make Dairy Free, Vegan and Autoimmune Protocol use olive oil or palm shortening for lemon garlic sauce.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/salmon-with-lemon-garlic-zoodles-and-crispy-squash-blossoms/