Salmon & Zoodles in Creamy Bacon Tomato Sauce
User Reviews
0.0
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2 servings
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Course
Main Course
Salmon & Zoodles in Creamy Bacon Tomato Sauce
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This makes a total of 2 servings of Salmon & Zoodles in Creamy Bacon Tomato Sauce. Each serving comes out to be 790 calories, 60.3g fats, 8.2g net carbs, and 51.4g protein.
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Ingredients
- 12 ounce salmon filet
- 2 ounce Bacon diced
- 2 teaspoon fresh garlic minced
- ¼ medium yellow onion sliced
- ¼ cup chicken stock
- 1 tablespoon tomato paste
- ½ cup heavy cream
- ¼ cup basil thinly sliced
- ½ teaspoon lemon zest grated
- 200 gram zucchini spiralized
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Gather and prep all of your ingredients.
- Add bacon into a pan over medium heat and cook until crisp. Remove bacon from the pan and set aside, leaving any bacon grease in the pan.
- Season salmon with salt and pepper, then place in the pan over medium heat skin-side up. Allow to cook, flipping and finishing skin-side down until cooked through. About 3-4 minutes per side depending on thickness. Set salmon on a plate and tent foil over the top to keep warm.
- In the same pan, add onion and garlic over medium-high heat. Allow to cook until garlic is fragrant, about 1 minute.
- Add in the chicken stock, tomato paste and heavy cream, stirring together. Allow to come to a boil to thicken up.
- Once sauce has thickened, add in the basil, lemon zest, and bacon. Stir to combine. Season with salt and pepper as needed.
- In a separate pan, add olive oil over medium-high heat. Once hot, add in the zucchini noodles and season with salt and pepper. Cook for 1-2 minutes or until just starting to soften.
- Add the zoodles into the sauce and stir to coat zoodles.
- Serve the zoodles immediately with the salmon over the top. Enjoy!
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