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- 3 oz wild caught salmon fillet
- 2 tsp coconut oil
- 1 tsp paprika
- 1 tsp Himalayan sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1 cup spiralized zucchini noodles
- 1 peach cubed
- 1/2 cup sliced bell pepper thin
- drizzle of lime juice
- cilantro to garnish
Ingredients
Zucchini Bowl
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1. Heat oven to 400 degrees, and heat a cast iron pan on the stove over medium heat with 1 teaspoon of coconut oil.
2. Combine the blackened salmon spices together. Drizzle the salmon with the remaining coconut oil, then season the top of each salmon fillet, lightly rubbing the seasoning into the fish.
3. Place the salmon top-down into the pan and cook for 1-2 minutes, until the fillet releases easily from the pan and the top is lightly browned. Flip and cook for an additional 1-2 minutes.
4. Transfer the pan to the oven and cook for 8-12 minutes, until the fish is flakey and cooked through.
5. While the fish cooks, prepare the zucchini noodles, peach and chopped vegetables into a bowl. Top the bowl with the cooked salmon.
6. Garnish with lime juice and fresh cilantro.