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Whole30 Salmon Curry Zucchini Noodles - A SUPER easy, 5-ingredient, healthy meal that is paleo, gluten free, low carb and whole30 compliant! Perfect for busy weeknights! | #Foodfaithfitness | #Paleo #Lowcarb #Whole30 #Healthy #Keto

Indian Salmon Curry Zucchini Noodles

This low carb Indian salmon curry is a SUPER easy, 5-ingredient, healthy meal that is paleo, gluten free and whole30 compliant! Perfect for busy weeknights!

Course Main Course
Cuisine Indian
Keyword curry, gluten free, paleo, salmon, whole30, zucchini noodles
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 People
Calories 408 kcal
Author Taylor

Ingredients

  • 1/2 Cup + 2 Tbsp Full-fat coconut milk
  • 2 tsp Mild Curry paste*
  • Salt
  • 8 oz Alaskan Salmon fillets (2 4 oz fillets)

For the zucchini noodles:

  • 3 Large zucchinis, spiralized with blade B
  • Salt
  • Fresh mint minced (for garnish)

Instructions

  1. Whisk together the coconut milk ,curry paste and a pinch of salt. Place your salmon, skin-side up in a small baking dish and pour the coconut sauce over top. Spoon the sauce all over the fish to cover it. Cover with saran wrap and refrigerate for at least 2 hours.
  2. Once the salmon has marinated, place a strainer over a large bowl and place the zucchini noodles into the strainer. Sprinkle with salt and let sit for 30 minutes, stirring around every so often to release the water.

  3. Heat your oven to 450 degrees and gently flip the salmon over, so that the skin-side is down. Spoon more sauce over top and bake until the fish flakes easily, about 10-12 minutes. Transfer the fish to a plate and cover with tinfoil to keep warm.
  4. Squeeze out all the excess water from the zoodles and place into the bowl. Pour the remaining coconut sauce over the zoodles and mix will.
  5. Divide the zoodles between two plates, top with salmon and garnish with fresh mint and additional salt, if needed.
  6. DEVOUR

Recipe Notes

I used an Indian Style Curry Paste, that is just called "Curry paste." However, you could use a Thai colored paste, but just add it a little at a time and taste as you go, as the flavour could be different!br]* You can also use a spiralizer. I use and LOVE[this one!