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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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.