These light and tasty butternut and salmon zoodles (zucchini noodles) make for the ultimate macronutrient bowl, filled with all the good fats!
SERVES 1 // COOK TIME 30 min
100g butternut, cubed
2 tbsp olive oil
1 tbsp honey
1 clove garlic, peeled and crushed
100 g salmon
175 g zucchini noodles
1 cup baby spinach
60 ml pumpkin seeds, toasted
1. Preheat oven to 180°C.
2. Toss the butternut with 1 tbsp oil, honey and garlic. Arrange on a baking tray and roast for 25 minutes, until golden brown and cooked through.
3. Heat the remaining 1 tbsp oil in a pan and fry the salmon for 4 minutes, until it is just cooked through, turning halfway. Keep it warm.
4. Cook baby marrow noodles as per package instructions, then place in a bowl.
5. Toss butternut and spinach together, and pile on top of the noodles. Flake the salmon over, scatter with the pumpkin seeds and serve.
Quick tip: If you don’t have a spiralizer simply shave strips from your baby marrows with your potato peeler.
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