Keto Salmon Spaghetti with Sun-dried Tomatoes and Olives Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
4.5/5
(21 reviews)
Keto Salmon Spaghetti with Sun-dried Tomatoes and Olives
Zylo Recipes

Description

Imagine a plate of vibrant, satisfying spaghetti, but with a delightful twist. This isn't your typical pasta dish; it's a celebration of Mediterranean flavors, textures, and colors. Picture strands of perfectly cooked spaghetti, offering a comforting base for the star ingredients to shine.

Sun-dried tomatoes, intensely sweet and chewy, provide bursts of concentrated flavor that dance on your palate. Their sweetness is perfectly balanced by the briny, savory notes of olives, adding depth and complexity to every bite. The olives contribute a subtle saltiness that enhances the overall taste profile, making it incredibly addictive.

Flakes of tender, oven-roasted salmon are nestled among the spaghetti and other ingredients. The salmon is incredibly moist and flaky, its rich and buttery flavor complementing the sun-dried tomatoes and olives beautifully. Roasting the salmon brings out its natural sweetness, and its delicate texture contrasts perfectly with the slight chewiness of the other components.

The dish is a symphony of textures. The soft spaghetti, the yielding salmon, the chewy sun-dried tomatoes, and the slightly firm olives all come together to create a truly delightful sensory experience. Every mouthful is an adventure, a new combination of flavors and textures that will keep you wanting more.

Beyond its incredible taste and texture, this spaghetti dish is also visually appealing. The vibrant red of the sun-dried tomatoes, the deep green of the olives, and the pink of the salmon create a stunning presentation that is as pleasing to the eye as it is to the palate. Drizzled with a touch of olive oil, the spaghetti glistens invitingly, promising a truly satisfying meal.

This is a perfect dish for a quick and easy weeknight dinner. It's ready in minutes, and it's packed with flavor and nutrients. It's also elegant enough to serve to guests, making it a versatile and crowd-pleasing option.

Whether you're looking for a comforting meal after a long day or a sophisticated dish to impress your friends, this spaghetti is sure to deliver. It’s a culinary hug in a bowl, a reminder that simple ingredients, when combined with care, can create something truly extraordinary.

Preparation Time

Prep Time
7 min
Cook Time
15 min
Total Time
22 min

Nutrition Information

Per 1 servings serving
C
Calories
600 Kcal

C
Carbs
15 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
35 g

C
Fats
50 g
Saturated Fats 15 g
Unsaturated Fats 30 g

Cholestrol 100 mg
Sodium 700 mg
Potassium 600 mg
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Ingredients

    1.
    Black Olives
    Black Olives
    6 medium
    2.
    Sun-dried Tomatoes, Oil Pack, Drained
    Sun-dried Tomatoes, Oil Pack, Drained
    5 piece
    3.
    Zucchini
    Zucchini
    1 large
    4.
    Garlic
    Garlic
    1 clove
    5.
    Olive Oil
    Olive Oil
    1 tablespoon
    6.
    Boneless Scottish Salmon Fillets by Sainsbury's
    Boneless Scottish Salmon Fillets by Sainsbury's
    1 fillet
    7.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon
    8.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Preheat the oven to 400 degrees Fahrenheit.
    2.
    Slice the ends off the zucchini, peel away the outer skin and discard. Peel the zucchini into long ribbons.
    3.
    Lay the salmon fillet on a shallow oven tray and season with just a little salt and pepper. Bake for 12-15 minutes or until cooked through.
    4.
    Whilst the salmon is cooking, roughly chop the tomatoes, crush the garlic and thinly slice the olives. Heat the oil in a skillet over a medium heat and add the olives, garlic and tomatoes. Stir well to combine and cook for two minutes until the garlic is tender.
    5.
    Add the zucchini ribbons and stir to coat in the flavorings. Cook for 2-3 minutes until the zucchini is softened and tender.
    6.
    Flake the cooked salmon into the spaghetti, stir to combine and serve.