Stashcook: Meal Planner & Recipe Keeper

Baked Salmon with Zucchini Noodles and Cherry Tomatoes Recipe

Name: Baked Salmon with Zucchini Noodles and Cherry Tomatoes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4
Ingredients: 4 (6 oz) salmon fillets; 2 medium zucchinis; 1 cup cherry tomatoes; 6 fl oz chicken or vegetable broth; 1/2 cup heavy whipping cream; 1/2 cup grated Parmesan cheese; 1/4 cup fresh basil leaves; 1/4 teaspoon garlic powder; 1/4 teaspoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons extra virgin olive oil

Stashcook

This is a yummy fish dish with veggies. It has salmon, zucchini noodles, and little red tomatoes. We cook it in the oven and make a tasty sauce with cheese and basil. It's good for dinner and not too hard to make.

Ingredients

4 (6 oz) salmon fillets

2 medium zucchinis

1 cup cherry tomatoes

6 fl oz chicken or vegetable broth

1/2 cup heavy whipping cream

1/2 cup grated Parmesan cheese

1/4 cup fresh basil leaves

1/4 teaspoon garlic powder

1/4 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons extra virgin olive oil

Method

Preheat the oven to 425°F (220°C).

Wash and dry the zucchinis and cherry tomatoes.

Use a spiralizer or a vegetable peeler to create zucchini noodles (zoodles). Set aside.

Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.

Bake the salmon in the preheated oven for 12-15 minutes, or until cooked through.

While the salmon is baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the cherry tomatoes to the skillet and sprinkle with salt. Cook for about 3 minutes, until the tomatoes start to soften.

Pour in the broth and heavy whipping cream, then add the garlic powder and Italian seasoning. Stir to combine.

Bring the sauce to a boil, then reduce the heat to medium-low and let it simmer for 5 minutes, until it starts to thicken.

Stir in the grated Parmesan cheese until melted and the sauce is creamy.

Tear the basil leaves with your hands and add them to the sauce, stirring until just wilted.

Add the zucchini noodles to the skillet, tossing gently for 2 minutes, just until they are slightly softened.

To serve, place a portion of zucchini noodles on each plate, top with a baked salmon fillet, and spoon the creamy tomato basil sauce over the top. Enjoy!

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