Blackened Salmon with Garlic Zucchini Noodles is a tasty low carb, Paleo, and Whole30 friendly meal that's ready in under 30 minutes. Jump to Recipe keyboard_arrow_down
Blackened Salmon with Garlic Zucchini Noodles with a quick, homemade spice rub comes together in no time and is a delicious, healthy meal that works for paleo, Whole30, low carb, and gluten free diets. It's a spin on this Blackened Salmon recipe we love and make all the time.
After all the heavy food the last couple of weeks, I am seriously ready for something light, healthy, and green. I don't know about you, but I can really feel the difference in my energy level when I have even a couple of days of unhealthy eating. So between all the sugar and carbs last week, I am ready for something good for me. This Blackened Salmon with zucchini noodles is the perfect thing. It's easy to prepare, packs in plenty of veggies, and has tons of flavor so you won't miss the carbs promise.
The thing I love most about this dish is that there is so much flavor, you honestly won't miss the carbs. The salmon is coated with a quick homemade blackening season that has just the right amount of spice. The zucchini noodles are cooked with lots of garlic, burst cherry tomatoes, and finished with fresh lemon juice. And if you take a shortcut and buy zucchini noodles that are already made, it is actually really easy and quick.
The key to this recipe is the homemade blackening spice for the salmon. It truly packs a punch and is something I use all the time for all kinds of protein. It tastes better than the store bought spice rubs and you don't have to worry about added sugar or preservatives that may be hiding in the packaged options. Plus you can make it with spices you probably already have at home. The salmon is covered in this simple rub and then seared in a hot pan until it is nice and crispy.
Next up is the zucchini noodles. You can either use a spiralizer, sharp knife, or vegetable peeler to make your noodles. You can also buy packaged zucchini noodles in many grocery stores these days. If you have time, I highly recommend salting your zucchini noodles and letting them drain before cooking them. It only takes about 5 extra minutes and will result in a much firmer noodle. If you have ever complained about soggy zucchini noodles, this will solve that problem. The salt draws out the moisture and makes for a better texture. Also, make sure not to overcook the noodles. You want them al dente.
Tips for Making this Blackened Salmon with Garlic Zucchini Noodles
- One of the questions I hear most often when it comes to salmon is which one to buy. There are so many options and it can be hard to know what to choose. Whenever possible, I try to buy wild salmon since I find it is more flavorful and it is leaner than farmed salmon. However due to cost and availability, I also sometimes buy farmed salmon. Generally, I try to buy sustainably farmed salmon that has been flash frozen and has no added color. This tends to be the most flavorful and closest to natural salmon.
- Feel free to adjust the spice level of the blackening spice by adding more or less chili powder. The recipe is just mildly spicy if prepared how it is written.
- Although salmon is my first choice for this recipe, it also works with shrimp, a firm white fish like cod, chicken, or steak.
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Blackened Salmon with Garlic Zucchini Noodles
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- 1.33 lbs wild salmon fillets (skinless if possible)
- 2 tsp. smoked paprika
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 1/4 tsp. onion powder
- 1/4 tsp. dried oregano
- 1/8 tsp. chili powder (more to taste)
- 2 tbsp. olive oil, divided
- 2 U zucchini, cut into noodles
- 1 cup cherry tomatoes
- 2 U garlic cloves, minced
- 1 U lemon
Mix together the smoked paprika, salt, garlic powder, pepper, onion powder, oregano, and chili powder. Pat the salmon dry using a paper towel and press the spice mixture onto the salmon on both sides. (If you salmon has skin, just coat one side of the fish.)
Prepare your zucchini noodles using a spiralizer, sharp knife, or vegetable peeler. If time permits, sprinkle the zucchini noodles with salt and place in a colander. This will remove some of the moisture and result in a firmer noodle.
Heat half the olive oil over medium high heat in a heavy skillet. Cook the salmon for 3-4 minutes per side. Remove from the pan and set aside. Tent with foil to keep warm.
Add the remaining olive oil to the pan along with the garlic. Cook for 1 minute. Add the zucchini noodles and tomatoes. Cook for 3-5 minutes until al dente. Season with salt and pepper.
Serve salmon over the zucchini noodles with lemon.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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