Keto Salmon and Jumbo Shrimp Spaghetti with Spinach
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Slice the ends off the zucchini, peel away the outer skin and discard. Peel the zucchini into long ribbons.
Step 3
Lay the salmon fillet on a shallow oven tray and season with a little salt and pepper. Bake for 12-15 minutes or until cooked through.
Step 4
Whilst the salmon is cooking, heat the oil in a skillet or saucepan over a low/medium heat. Crush the garlic and add to the pan, gently sweating until tender.
Step 5
Add the peeled zucchini, jumbo shrimp and lemon zest. Season with a little salt and pepper and stir well to combine. Increase the heat to medium and cook for 3-4 minutes until the zucchini is tender and the shrimp are cooked through.
Step 6
Add the spinach and stir until just wilted then remove from the heat.
Step 7
Flake in the cooked salmon and stir to combine and serve.
Ingredients
- Jumbo Shrimp by Daily Chef – 2-¾ ounce
- Baby Spinach – 2 cup
- Garlic – 2 clove
- Lemon Peel Or Zest Raw – 2 tsp
- Olive Oil – 1 tablespoon
- Zucchini – 1 large
- Boneless Scottish Salmon Fillets by Sainsbury’s – 1 fillet
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon