Get ready to dive into a bowl of deliciousness with this Salmon and Slaw Zoodle Bowl! It’s a quick, vibrant dish that marries flaky baked salmon with crisp veggies, all tossed in a flavorful sauce. Perfect for a healthy weeknight dinner or a refreshing weekend meal, this recipe will satisfy any cravings while keeping it light and nutritious. Let’s make your taste buds dance!
Budget Information
This delightful Salmon and Slaw Zoodle Bowl comes together with a total estimated cost of $18.50, making it a budget-friendly option for your dinner table. That breaks down to approximately $4.63 per serving for a satisfying meal for four!
Why This Recipe Works
This recipe works because it’s not just about salmon and zoodles; it’s a harmonious blend of textures and flavors. The zoodles provide a fun, veggie-packed alternative to traditional noodles, soaking up all the deliciousness from our homemade sauce. Plus, marinating the salmon ensures every bite bursts with flavor, while baking it allows the natural richness to shine through. It’s not just healthy—it’s a meal that feels indulgent, too!
Ingredients + Optional Substitutions
Here’s what you’ll need to whip up this tantalizing bowl:
- 4 salmon fillets (about $13.00)
- 3 tablespoons olive oil (about $0.45)
- 2 tablespoons rice vinegar (about $0.40)
- 2 tablespoons coconut aminos or soy sauce (about $0.50)
- 1 tablespoon honey (about $0.25)
- 1 teaspoon sesame oil (optional; about $0.30)
- 2 cloves garlic, minced (about $0.20)
- 1 inch piece of fresh ginger, grated (about $0.30)
- ½ teaspoon salt (about $0.05)
- 2 medium zucchinis, spiralized (about $2.00)
- 2 cups shredded cabbage (about $1.00)
- 1 green onion, sliced (about $0.15)
- ¼ cup cilantro, chopped (about $0.50)
Pro tip: If you’re not a fan of cilantro, feel free to skip it! You can also swap in other veggies like carrots or bell peppers for extra crunch and color!
Step-by-Step Recipe Instructions
Step 1: Begin by preparing the marinade. In a blender, combine the olive oil, rice vinegar, coconut aminos, honey, sesame oil (if using), garlic, ginger, and salt. Blend until everything is well-mixed and the concoction looks smooth and inviting. This sauce is not just a dressing, but a flavor powerhouse!
Step 2: Marinate the salmon! Take those beautiful salmon fillets and place them into a shallow dish or an airtight container. Pour half of the luscious sauce over the salmon, ensuring it’s well coated. Cover and refrigerate for at least 30 minutes. This step is crucial, as it allows the salmon to absorb the flavors and tenderness from the marinade.
Step 3: Preheat your oven to a sizzling 425°F. Trust me; this hot oven is perfect for roasting your salmon to flaky perfection!
Step 4: Take your marinated salmon out of the fridge and place it on a parchment-lined baking sheet. Now, slide that sheet into the preheated oven and bake for 9 to 16 minutes. The salmon is done when it flakes easily with a fork and the thickest parts are no longer raw. You want that beautiful, rich pink color!
Step 5: While the salmon is baking, let’s assemble the veggies. In a large bowl, combine your spiralized zucchini, shredded cabbage, sliced green onion, and cilantro. Drizzle the remaining marinade over the veggies and toss to coat thoroughly. The vibrant colors are absolutely stunning!
Step 6: Time to serve! Divide the zoodle slaw into four serving bowls, plate it with a generous salmon fillet on top, and drizzle a bit more sauce over everything. It’s like a work of art that you get to eat!
Nutritional Facts
Here’s a quick look at the nutritional breakdown per serving:
- Calories: 350
- Protein: 29g
- Carbohydrates: 15g
- Total Fats: 20g
- Saturated Fat: 3g
- Fiber: 3g
- Sugar: 4g
- Sodium: 400mg
Storage and Reheating Tips
If you’ve got leftovers (which is a great problem to have!), store the salmon and zoodle salad separately in airtight containers in the fridge. They should last about 2 days—although the zoodles might lose some crunch. To reheat, just pop the salmon in the microwave for a quick warm-up, but be careful not to overdo it! You want to keep it flaky and delicious.
Serving Suggestions
Serve this zoodle bowl with a side of sesame seeds sprinkled on top for a nutty crunch. It pairs beautifully with a chilled glass of iced green tea or sparkling water with a spritz of lime. This dish is bright and zestful—perfect for a sunny day or a casual dinner with friends!
Reader Tips or Helpful Notes
Don’t stress if you don’t have a spiralizer! You can cut the zucchini into thin strips or use a vegetable peeler for wider ribbons. Also, feel free to swap out the salmon for shrimp or grilled chicken if that’s more your style. This recipe is super versatile, so play around and make it your own! Don’t forget to share your creations!
Recipe FAQs
Can I make this dish ahead of time?
Yes! You can marinate the salmon a day in advance and keep everything prepped; just assemble right before serving.
What type of salmon should I use?
Fresh salmon is best, but you could also use sockeye or even canned salmon in a pinch!
Can I use other vegetables?
Absolutely! Feel free to mix in bell peppers, carrots, or even some snap peas for extra crunch and flavor!
Is this dish gluten-free?
Yes, as long as you use coconut aminos and check your rice vinegar—it’s naturally gluten-free!
How do I know if the salmon is cooked?
The best indicator is when it flakes easily with a fork and is opaque at its thickest part. A meat thermometer should read 145°F for safety!
