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Creamy (Dairy Free) Salmon Over Veggie Noodles


Originally, I wanted to add more fish to our lifestyle for the health benefits. Salmon is a great source of omega 3’s, selenium and Vitamins A and D. And it’s all packed into one protein, which makes it easy to get a lot of essential things in a single meal. PLUS, you get the added bonus of booting your immune system. But really, what I've realized is that it is also SO EASY to make! It’s been such a time saver on busy weeknights.


6 salmon fillets (6oz fillets)

1.5 tsp cumin

1.5 tsp garlic powder

Pinch of sea salt and pepper

8 pieces bacon, diced

3 zucchini (or 2 sweet potatoes) spiralized into noodles

3 cups spinach

For the creamy sauce:

1/2 onion, roughly chopped

3 cloves garlic, minced (about 1 tbsp)

1 15oz can full fat coconut milk

1/4 tsp sea salt

1/4 tsp ground black pepper


Preheat oven to 400° Fahrenheit, line a baking sheet with parchment paper. Then, dice bacon and spiralize vegetables.

In a large skillet over medium heat, cook diced bacon until crispy. Once crispy, place on a paper towel lined plate and set aside.

While bacon is cooking, place salmon fillets on baking sheet and season with the cumin, garlic powder and a pinch each of salt and pepper. Place in the oven to bake for 15-20 until flaky with a fork. Cooking time will vary depending on the size of your fillets.

While the bacon is cooking, prep onion and garlic as noted above.

Once bacon is done and on a plate, make the sauce. Place onions in the same skillet you cooked the bacon in over medium heat. Cook until softened, about 4-5 minutes.

Add coconut milk, minced garlic, salt and pepper. Stir to combine everything. Turn heat to low and simmer until the salmon has about 5 minutes left.

Heat back to medium, and add zucchini

noodles to the creamy sauce, cover and cook until they soften. Add spinach, and cook until it wilts. Add bacon and mix well.

Once salmon is done, remove from oven and serve over the veggie mixture and spoon extra sauce over everything. Enjoy!

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