Seared Salmon with Spiralized Zucchini, Snap Pea and Corn Slaw

gluten freeseafood
Seared Salmon with Spiralized Zucchini, Snap Pea and Corn Slaw

Can you tell that I’m excited for summer?

I was actually at the Union Square Farmer’s Market (in NYC) last week and I was so disappointed in the produce – it was all late winter stuff! I went with a full list, ready to fill my tote bag with strawberries, leeks, asparagus, and cherries.

To my dismay, it was all parsnips, kale and sweet potatoes!

However, I did manage to pick up some gorgeous looking frisee lettuce and Austrian potatoes and I made my own little farmer’s market salad. Lu loved it – and of course, went back for seconds on the potatoes (I roasted them with salt, pepper, dried thyme and olive oil.)

This recipe came about because I was craving salmon for lunch, and it was a 70+ degree day (LOVE that it’s finally, truly spring!), so I opted for a more summery dish. I used sweet peppers, zucchini, corn, and snap peas.

Seared Salmon with Spiralized Zucchini, Snap Pea and Corn Slaw

The seasonings on this are so light – olive oil, salt, pepper and some paprika. Seriously, that’s all you need because the flavors of the veggies stand out and speak loudly! And of course, you can add corn to anything and I’d love it.

You could also poach, grill, or roast salmon if you don’t want to sear it with olive oil. The salmon isn’t the star of this dish – it’s the veggie slaw! Adding spiralized veggies into the mix steps the “veggie side” dish up a notch – you’re all of a sudden eating pasta, instead of some cubed/diced veggies.

I’m ready to conquer this week. I watched an episode of Follow the Leader on CNBC the other day and got extremely amped up after watching Gary Vaynerchuk. What a hustler! People like that always inspire me to push harder and after learning more about him, I realized there is much more time in the day. Time to crush it!

Seared Salmon with Spiralized Zucchini, Snap Pea and Corn Slaw

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 5 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

 

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Seared Salmon with Zucchini, Snap Pea and Corn Slaw

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 1

Ingredients

  • 4 oz boneless salmon filet skin-on
  • salt and pepper
  • 2 ounces snap peas trimmed and halved
  • 1/2 cup raw corn kernels shaved off from about 1/2 ear of corn
  • 1 small 6oz zucchini, Blade D, noodles trimmed
  • 2 small sweet peppers thinly sliced

Instructions

  • Place a large skillet over medium-high heat and add in the oil. Swirl the oil to coat the pan. While oil heats, season both sides of the salmon with salt and pepper. Once oil is shimmering, add in the salmon, snap peas and corn. Season the snap peas and corn with salt, pepper, and paprika. Let the salmon cook for 5 minutes, or until the salmon is opaque to about halfway through, meanwhile stirring the snap pea and corn mixture occasionally. Then, flip it over, cook for 2-3 more minutes or until it’s barely pink in the middle anymore (the fish is almost entirely opaque.) If you like a more well-done fish, cook until it’s no longer pink in the middle.
  • Once you flip the salmon over, add in the zucchini noodles and pepper slices. Nestle the zucchini around the salmon and toss lightly while the salmon finishes cooking, about 3 more minutes.
  • Transfer to a plate and enjoy.

seared salmon with spiralized zucchini, snap pea & corn

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6 comments

Karen says:
Oh the color! This looks amazing. Thanks for all of your hard work keeping our diets and our cooking varied and interesting.
Haha, that's exactly what happened to me at the Farmer's Market on Sunday. Just a stark reminder that what we think of as Instagram-worthy spring food in northern North America is far from local reality......
Shareen says:
This recipe is just as good as it looks. I loved the variety of color and simplicity of seasoning that produced big flavor! It was very easy to prepare. It looked so good my young adult daughter wanted to try it! Great job Ali! I love your site and can't wait to see what I want to make next.
Meaghan says:
You're so sweet, Shareen! Thank you for the support. We're so happy to have you here.
Thelma says:
Just finished making and eating the Seared Salmon with snap peas. I thought this was really good and didn't take long to fix.
Hi Ali, great looking recipe as always as we wait for local summer produce. I was wondering how you calculate your nutrition information? Your calculations seem off. 4 oz of salmon has at least 7 g of fat and only 22 g of protein. I suppose this is why many bloggers don't give nutritional info, but now I curious where it came from!

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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
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1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
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4 cups vegetable broth⁣
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1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
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While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
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directions⁣
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warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

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#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals
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search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

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