Sesame Salmon with Zoodles
Serves 210 mins prep15 mins cook
A delicious Whole30 meal featuring seared salmon brushed with a sesame oil and coconut aminos mixture, served with zoodles (zucchini noodles) and a flavorful sesame ginger cashew sauce. It's packed with fresh ingredients like arugula, cabbage, sweet potatoes, red pepper, and avocado.
0 servings
What you need
Instructions
1: Prepare the vegetables: arugula, chopped cabbage, roasted sweet potatoes, red pepper, and avocado. 2: Spiralize the zucchini to make zoodles. 3: Brush the wild salmon with a mixture of sesame oil and coconut aminos after cooking. 4: Make the sesame ginger cashew sauce by whisking together 2 tablespoons of cashew butter, 2 tablespoons of coconut aminos, red pepper flakes to taste, 1/2 teaspoon of salt, 4 teaspoons of sesame oil, 1 teaspoon of ground ginger, and 1-2 teaspoons of water until smooth. 5: Serve the seared salmon over the zoodles and drizzle with the sesame ginger cashew sauce.View original recipe