Citrus Salmon with Roasted Tomatoes and Zoodles

I received a vegetable #spiralizer for my birthday a couple weeks ago, and have just now made the time to try it out. I have a Cuisique 8 in 1 Spiralizer, and so far I love it. It has several types of blades, a juicing adapter, and it holds all the finished veggies in a decent sized measuring cup. After looking at many different models on Amazon, reading reviews, I finally just asked another blogger and she gave me a recommendation. Anyway, I’ve very happy with the product and my zoodles!

Cooked tomatoes are delicious. I haven’t had them in awhile and really appreciated the treat after a long week. This recipe is very quick and easy. I’m  a sucker for lemon and pepper- they both get added to almost everything I make.

My original thought was to put my roasted red pepper sauce on the zoodles, but they didn’t need it at all.

*Ingredients*

  • 1-Piece of salmon
  • Juice of 1/2 of a lemon
  • Juice 1/2 of a lime
  • 6-7 grape and or cherry tomatoes
  • Fresh ground black pepper
  • 2-3TB Apple cider vinegar
  • 1/2 of a medium sized zucchini
  • 1 green onion, sliced
  • 1TB olive/rapeseed oil
  • 2-cloves garlic

*Method*

Step 1: Wash and dry all of your veggies.

Step 2: Preheat your oven to 375° F/190° C

Step 3: Combine lemon and lime juices, vinegar, and garlic. Set Aside.

Step 4: Lightly oil a baking sheet with the oil and place the cut of salmon on it.

Step 5: Spiralize the zucchini and place it next to or around the salmon. Add the tomatoes too.

Step 6: Drizzle the liquid mixture and sprinkle the sliced green onions over the top of the salmon and zoodles.

fullsizerender-15Step 7: Place in the oven for 10-15 minutes. Depending on the thickness of the salmon, you’ll need a little more/less time.

Serves: 1

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