Herb-Crusted Salmon with Zucchini Pasta

10 ingredients

40 minutes

355 kcal

Herb-crusted salmon served over a bed of zucchini pasta, this dish is a delightful combination of flavors and textures. The crispy herb crust complements the tender salmon, while the zucchini pasta adds a fresh and light element to the dish. Perfect for a special dinner for one.

1 medium zucchini

1/2 cup pasta

1 fillet (about 150g) salmon

1/4 cup panko breadcrumbs

1 tablespoon, chopped dill

1 teaspoon lemon zest

1/2 teaspoon garlic powder

2 tablespoons olive oil

to taste salt

to taste pepper


Preheat the oven to 200°C. Season the salmon fillet with salt, pepper, and garlic powder. In a small bowl, mix panko breadcrumbs, chopped dill, and lemon zest. Press the breadcrumb mixture onto the salmon fillet to form a crust. Drizzle with 1 tablespoon of olive oil. Bake in the preheated oven for 15-20 minutes or until the salmon is cooked through and the crust is golden brown.

Using a spiralizer, spiralize the zucchini into pasta-like strands. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the zucchini pasta, season with salt and pepper, and sauté for 2-3 minutes until tender but still slightly crisp. Cook the pasta according to package instructions until al dente. Drain and set aside.

3. Assemble the Dish

Place the cooked zucchini pasta on a plate. Top with the herb-crusted salmon fillet. Serve hot and enjoy!

5. Final tip

For a gluten-free option, you can substitute gluten-free breadcrumbs for panko breadcrumbs. You can also add a squeeze of fresh lemon juice over the finished dish for an extra burst of citrus flavor.

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