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Keto Salmon Spaghetti with Sun-dried Tomatoes and Olives
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
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 just a little salt and pepper. Bake for 12-15 minutes or until cooked through.
Step 4
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.
Step 5
Add the zucchini ribbons and stir to coat in the flavorings. Cook for 2-3 minutes until the zucchini is softened and tender.
Step 6
Flake the cooked salmon into the spaghetti, stir to combine and serve.
Ingredients
- Black Olives – 6 medium
- Sun-dried Tomatoes, Oil Pack, Drained – 5 piece
- Zucchini – 1 large
- Garlic – 1 clove
- Olive Oil – 1 tablespoon
- Boneless Scottish Salmon Fillets by Sainsbury’s – 1 fillet
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
