Ginger Garlic Salmon Carrot & Zucchini Noodle Bowl with Shiitake & Oyster Mushrooms

gluten freepaleoseafood

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One of the best parts of food blogging is discovering and trying ingredients that you would have never used before. That ingredient today is… coconut aminos! Well, I tried it for the first time when creating this Beef Noodle Soup. Originally, when writing the recipe, I used soy sauce. However, this recipe was designed for a Paleo audience, so I did my research, discovered liquid aminos and then coconut aminos and redid the ingredient list.

Coconut aminos tastes very similarly to soy sauce. It has a slight after taste, but aside from that, you can barely tell the difference. Today, I marinaded salmon in the coconut aminos for a colorful and flavorful bowl of spiralized veggies.

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Coconut Aminos (and the sauce in general) is pretty salty. I mixed a bit of water to dilute it and that did the trick! I used a small amount, along with sesame oil, to marinade the salmon before I popped it in the oven. The flavors really baked into the salmon and then complemented the ginger and garlic of the zucchini and carrot noodles. The eggs give the dish color and a warm, soft texture.

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The shiitake and oyster mushrooms create a savory fragrance and bring out the flavors in the fish. Plus, they’re beneficial for your immune system, pack a hearty amount of iron and B vitamins, are sustainably grown and potentially help fight against cardiovascular disease.

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Now, if only I could get my boyfriend to eat mushrooms. He hates them!

Ginger Garlic Salmon Carrot & Zucchini Noodle Bowl with Shiitake & Oyster Mushrooms

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2


  • 1 carrot peeled, Blade C (at least 1.5" in diameter)
  • 1 large salmon filet cut into 1" cubes
  • 2 tbsp coconut aminos
  • 1 tbsp water
  • 1 tbsp sesame oil
  • 2 eggs beaten
  • 1 tbsp olive oil
  • 1/4 tsp freshly minced ginger
  • 1 tsp minced garlic
  • 3/4 cup shiitake mushrooms stems removed
  • 1/2 cup oyster mushrooms stems removed
  • pepper to taste
  • 2 medium zucchinis Blade C


  • Preheat the oven to 400 degrees. In a bowl, add the coconut aminos, salmon, and sesame oil. Let sit for 5 minutes to marinade and then place on a baking tray and bake for 10-15 minutes or until salmon is baked through. Set aside, once done.
  • While the salmon is marinading, place a medium skillet over medium-low heat and coat with cooking spray. Add in the egg and scramble. Set aside.
  • Boil a medium saucepan half-way full with water. Once boiling, add in the carrot noodles. Cook for about 3 minutes or until noodles soften. Set aside.
  • Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic and ginger. Let cook for 30 seconds and then add in the mushrooms. Season with pepper and cook for 5 minutes or until mushrooms have mainly wilted.
  • Add in the zucchini and carrot noodles. Toss and cook about 3 minutes or until zucchini noodles have softened.
  • Fold in the salmon and eggs, toss to combine and top with salmon. Enjoy!

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Joanne says:
Ha! I'm not super into mushrooms either...but for this dish I could make an exception. I definitely want to try coconut aminos! I've heard a lot about them.
Stephanie says:
I just created something loosely based on this for my first time trying out zucchini noodles and WOW I am sold on them! They remind me of the lo mein noodles you get at Asian restaurants and now that I'm paleo, I don't have to miss those anymore! Woohoo! Asian dishes for the win! Thanks Ali for another lovely recipe :)
Yay - glad to hear you've found a happy medium!
Mimi says:
This was amazing. Made it with a friend & her mom who were visiting & they had fun spiralizing but the dish was fantastic. We doubled it and I'm looking forward to the leftovers!
yay!! This is definitely one of my favorites :)
What are the little roundish green veggies in this? I don't see it in the recipe.
Liz says:
Looks like green onions used as a garnish. Yum!
Nancy says:
Just made this for dinner and it was so yummy. I enjoyed every bite. I wish I had doubled the recipe so I would have time. I added some cashews as well.

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this is my third time packing a hospital bag, and I've never packed it this early buttttt with identical (mono-di) twins, they tend to come early, so I'm prepared! plus, with everything going on with my toddlers (sleep regressions, potty training, childcare shifts), the last thing I need to worry about is being ready for the hospital. 🥴 🏥⁣

so what's in my bag? 🎒 pretty much the same as my bag with Roma, with a few tweaks for twins. here's the list, in case you're packing yours and want a good base: ⁣

to note: some of the larger & last-minute items I write on a sticky note 🟨 and place it on top of the bag, so I remember and if Lu has to grab my bag, he knows what to add last minute! ⁣

Photo ID & Insurance card⁣
~ Wireless speaker⁣
~ Snacks for post-partum recovery⁣
~ Blanket & pillow⁣
~ Sleep gown & robe⁣
~ Nursing pillow⁣
~ Flip flops for shower⁣
~ Going home outfit (maternity sweats and nursing tank)⁣
~ Extra long iPhone charging cord⁣
~ @fridamom Peri Bottle⁣
~ Charged handheld fan⁣
~ Sleep mask⁣
~ Reuseable water bottle⁣
~ Grip socks⁣
~ Newborn going home outfit x 2⁣
~ Newborn sleep gown x 2⁣
~ Short-sleeve onesie x 2⁣
~ Top knot caps x 2⁣
~ Swaddle blankets x 2⁣
~ Velcro swaddle (@theollieworld) x 2⁣

DOPP KIT (all travel-sized)⁣
~ Face moisturizer⁣
~ Shampoo & conditioner⁣
~ Body wash⁣
~ Toothbrush & toothpaste⁣
~ Deodorant⁣
~ Hair ties⁣
~ Dry shampoo⁣
~ Glasses & contact lenses⁣
~ Nipple cream⁣
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~ Lip balm⁣
~ Hair band⁣

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we're a month into summer and the zucchinis are LARGE. 👏🏼 they grow like weeds this time of year and there's only so much zucchini bread, soup, and fritters you can make - time to spiralize them! if you're new to spiralizing and not sure the best way to approach cooking spiralized zucchini, here are my top 3 ways to cook zoodles 👇🏼👇🏼👇🏼⁣

1️⃣ SAUTÉ -  this is my favorite way to enjoy zoodles. toss them over medium-high heat until al dente (with or without cooking oil.) the moment you notice them getting soggy, remove them from heat, drain into a colander, and pat dry. I recommend pouring a sauce on top instead of tossing with a sauce, to avoid extra wateriness. I LOVE a bolognese over zoodles.⁣

2️⃣ SIMMER - zucchini noodles don't get soggy in soups, they cook evenly and they are an easy way to add veggies into soups. just add them to the end of the cooking process (3 minutes is all you need to simmer until al dente.) think chicken "zoodle" soups and "zoodle" ramens! ⁣

3️⃣ RAW - you can eat zucchini raw! in the summertime, there's nothing better than a cold zoodle salad, and I love simple pesto zucchini noodles or you can try an Asian-inspired Thai dressing like a peanut sauce.⁣

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I'll admit, it's been a minute since I posted a spiralized zucchini meal on here, so I'm throwing it back (and bringing it back!) with this MEDITERRANEAN CHICKEN with SPIRALIZED VEGETABLES 🍅, originally made for the blog by my friend @skinnytaste! 🙏🏼⁣

I love the simplicity of this zoodle dish, it's one of those "what the heck am I going to make for dinner tonight?!" 🤔 kind of meals. you can bulk this up with some grains or some grilled potatoes, too!⁣

search the blog for the recipe! 🖥️⁣

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