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Alaska salmon with zucchini spaghetti

  • Total Time: 35 mins
  • Yield: 1-2 1x


  • 1 unit of Alaska salmon
  • Coconut oil spray, or 1/2 teaspoon olive oil
  • Salt and pepper to taste (for the salmon)
  • 1/2 of a lemon
  • 1 or 2 zucchinis
  • 1 avocado
  • 1/2 cup of Greek yogurt
  • Salt and pepper to taste (for the sauce)
  • 1 tablespoon of chopped cilantro
  • Cherry tomatoes


  1. In a frying pan (ideally nonstick), spray some coconut (or olive) oil. Cook the Alaska salmon, previously seasoned with salt and pepper, for about 4 minutes per side, or depending on the thickness of the fish it may be require a little more or less time. See how the tone in the color of the salmon changes.
  2. Meanwhile, in a plate or bowl, mash the avocado and mix it with the Greek yogurt. Season with salt and pepper. Add the chopped cilantro. Set aside.
  3. Cut the zucchinis in the shape of spaghetti, place it on a plate and take it to the microwave oven for one minute.
  4. Then mix it with the avocado sauce, unite very well, and integrate the cherry tomatoes, whole or cut in half.
  5. Serve the spaghetti on a plate along with the salmon recently cooked. Sprinkle with lemon juice.
  • Prep Time: 25 mins
  • Cook Time: 10 mins