20-Minute Wild Sockeye Salmon over Garlic Zucchini Noodles (The Wild Diet, Paleo-Friendly)
Prep time
Cook time
Total time
If you're picking up salmon fillets from the seafood counter, ask for middle cuts of the fish of equal size. Even though my wife, Alyson, eats smaller portions of salmon, we buy equal-sized fillets so they'll cook evenly.
Serves: 2
  • 1 pound wild-caught sockeye salmon filets
  • 3 tablespoons cilantro, chopped
  • 3 garlic cloves
  • 1 tablespoon mustard
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons avocado oil (or olive oil)
  • 2 teaspoons garlic powder
  • 2 tablespoons freshly squeezed lemon juice
  • lemon slices and cilantro for garnish
  • 2 zucchinis
  1. Preheat oven to 450°F, and line a baking sheet with foil. Lightly grease foil to prevent sticking.
  2. Chop 3 tablespoons of cilantro. Peel and mince 3 garlic cloves.
  3. In a small bowl, mix together chopped cilantro, minced garlic, 1 tablespoon mustard, ¼ teaspoon sea salt, ¼ teaspoon black pepper, 2 tablespoons avocado oil, and 2 tablespoons freshly squeezed lemon juice.
  4. Lay salmon fillets on the lined-baking sheet (skin side down), and spoon the cilantro-mustard sauce all over both sides of the fish.
  5. Bake in the oven for 10-14 minutes, until just cooked through and flaky. (Avoid over cooking or it will be dry.)
  6. Meanwhile, use a spiralizer, julienne peeler, or vegetable peeler to turn your zucchinis into noodles, and lightly sautee in a skillet with a bit of olive oil to warm and soften and sprinkle with garlic powder.
  7. Plate the zucchini noodles, add a bit of salt and pepper over the top, and top with a salmon fillet. Garnish each fillet with a slice of lemon and a bit of fresh cilantro.
Recipe by Fat-Burning Man at https://fatburningman.com/20-minute-wild-sockeye-salmon-over-garlic-zucchini-noodles-the-wild-diet-paleo-friendly/