This quick and easy keto spaghetti is loaded with flavor from sweet sun dried tomatoes and salty olives and tossed with omega 3 rich oven roasted salmon.This makes for a speedy weekday
Preheat the oven to 400 degrees Fahrenheit.
Slice the ends off the zucchini, peel away the outer skin and discard. Peel the zucchini into long ribbons.
Lay the salmon fillet on a shallow oven tray and season with just a little salt and pepper. Bake for 12-15 minutes or until cooked through.
Whilst the salmon is cooking, roughly chop the tomatoes, crush the garlic and thinly slice the olives. Heat the oil in a skillet over a medium heat and add the olives, garlic and tomatoes. Stir well to combine and cook for two minutes until the garlic is tender.
Add the zucchini ribbons and stir to coat in the flavorings. Cook for 2-3 minutes until the zucchini is softened and tender.
Flake the cooked salmon into the spaghetti, stir to combine and serve.