Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the Salad:
  • 1.5 lbs. wild-caught salmon, cut into 4 servings
  • sea salt, to taste
  • 4 green onions, chopped
  • 2 large zucchini
  • ½ bunch radishes, ends removed and very thinly sliced (about 1.5 cups)
  • For the Dressing:
  • 2 c parsley, chopped
  • ⅔ c olive oil
  • zest and juice of ½ lemon
  • 2 tsp minced capers
Instructions
  1. Preheat the oven to 400 degrees.
  2. Place the salmon, skin-side down, on a baking sheet and season with the sea salt. Top with the green onions. Bake for 15 minutes, depending on the thickness of the fillet. To tell if it is finished, its flesh should no longer be translucent, and it should flake with a fork.
  3. While the salmon is baking, "spiralize" the zucchini using a spiralizer tool or a vegetable peeler to make long ribbons. Place in a large bowl and add the radishes.
  4. Place all of the dressing ingredients in a jar, close the lid tightly, and shake to combine. Pour the dressing over the zucchini salad and toss to combine.
  5. Serve the salad topped with the salmon.
  6. Keeps for 2 to 3 days; store dressing separately.
Recipe by Eat Heal Thrive at https://eathealthrive.ca/cold-noodle-salmon-salad-autoimmune-wellness-handbook-aip-paleo-scd/