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Lemon-Oregano Salmon and Leek Parsnip Pasta

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 1


  • 4 oz skinless salmon filet
  • extra virgin olive oil to drizzle (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 pinch dried oregano flakes
  • salt and pepper to taste
  • 2 medium parsnips
  • 1 leek stalk
  • 1 small garlic clove
  • 2 teaspoons extra virgin olive oil
  • 1 pinch red pepper flakes
  • salt and pepper to taste
  • 2 tablespoons vegetable broth
  • 2 teaspoons freshly chopped parsley to garnish
  • 1 lemon wedge for serving


  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and place salmon in the middle. Drizzle with olive oil (optional) and then splash over the lemon juice. Season with oregano, salt and pepper and bake for 20-25 minutes or until salmon flakes easily with a fork.
  • While salmon is baking, spiralize your parsnip with Blade C and set aside. Slice the leek thinly and set aside. Mince the garlic and set aside.
  • Ten minutes before salmon is done, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, leeks and red pepper flakes. Let cook for 1-2 minutes or until leeks soften. Add in the parsnip pasta, vegetable broth and cover and cook for 5-7 minutes or until parsnips are cooked through.
  • Once salmon is done, flake with a fork to break into pieces. Add to the skillet with the parsnip noodles, toss and transfer to a plate. Serve with lemon wedge.