Man, what a weekend! My mom was in town so we went hard on the food. Nice cheeses, this fantastic pizza place downtown, carbs-a-palooza… It was awesome, but now my body needs vitamins.
So here is my Garlic Salmon with Butternut Squash Noodles! I don’t have a spiralizer, but thankfully, my grocery store caters to my lazy needs! Are the spiralizers even worth it? I mean, technically I could shred my veggies with similar results, right? No? Am I being blind to the wonders of the spiralizer right now?
Anywho, let’s get to it!
Garlic Salmon & Butternut Squash Noodles
Serves 2 (+ ”noodles” leftovers)
- Salmon Filets (2)
- 2 tsp Olive oil
- 2-4 tsp of Garlic Plus spice mix (Club House)
- 1 package of Butternut Squash noodles (or 1 medium sized Butternut Squash spiralized)
- 1 tbsp of Butter
- 1/4 cup of crushed Hazelnuts
- 1 clove of Garlic, crushed or minced.
- 1/2-1 tsp of Parsley
- 1/2-1 tsp of Thyme
- 1/4 cup of White Wine
- Preheat your oven to 375F
- Place your Salmon filets on a piece of foil, brush with olive oil and Garlic Plus.
- Close your foil packet, put in preheated oven and cook for about 20 min (depending on the thickness of your fish, you might want to go a little over or a little under)
- While the salmon is in the oven, melt your butter in a pan.
- Sauteed the garlic and hazelnuts in the butter until fragrant.
- Add in the herbs and the white wine
- Let reduce until you have about 3/4 of the amount of liquid left.
- Add in the noodles and cook for 5-15 min, depending on the desired level of crunchiness (I go about 10, soft, yet crunchy)
- Serve the salmon on the noodles, whole or flaked.
- EAT ALL THE SALMON!
For my Weight Watchers peeps, you’ll be happy to know that this recipe is only about 10 points per portion (probably even less since I had noodles leftovers)
For my KETO peeps, yes, you can replace the oil and butter by Ghee or Coconut oil, I would recommend ghee to not alter the taste.
So here you go for this week, hope you’ll enjoy it!
As always, do let me know if you make this recipe and what you thought of it!
Also, small poll, would any of you guys be interested to have pictures of the actual making of the recipe or are the pictures of the finished product enough? Let me know!
Until next week!