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Friday, October 21, 2016

# 30 minutes or less # Fish

Creamy Dill Zoodles and Salmon #FishFridayFoodies

Creamy Dill Zoodles and Salmon is a healthier version of fettuccine alfredo, full of good-for-you vegetables and salmon, without all the unhealthy fat and carbs you get in the original recipe.

Creamy Dill Zoodles and Salmon

My husband and I try to eat as healthy as possible,

and are working together to lose some weight and improve our overall health. We really started concentrating on our diet about a month ago, and gave up some bad habits we had. Mine being pop, and my husband's was eating sweets everyday. We've started taking walks together each day as well, and are slowly starting to feel better physically.


Creamy Dill Zoodles with Salmon

This dish that I made for this month's #FishFridayFoodie event,

is a good example of the healthier choices we are making. It uses zucchini noodles instead of carb laden pasta noodles, good-for-you salmon that's loaded with omega-3 fatty acids, vitamins and minerals, tasty green asparagus for color and another serving of veggies, and Greek yogurt kissed with lemon, instead of heavy cream and butter, to add a bright and creamy taste, and an extra boost of protein.

And did I mention that it is quick? Let's face it, if healthy recipes take to long to prepare, or use hard to find ingredients, then most of us won't bother. It's much easier to just toss a frozen pizza in the oven, or mix up a box of mac and cheese. But this recipe is easy, as well as fast. I can seriously have this prepared and ready to serve in less than 20 minutes. Now that's my kind of fast food, no drive-thru needed!

Craving more? Stay in touch on Instagram, Pinterest, and Facebook for new post updates and more.



print recipe
Creamy Dill Zoodles and Salmon

Ingredients
  • 1/4 cup plain Greek yogurt
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons freeze-dried (or fresh) dill
  • Zest of 1 small lemon
  • Salt and pepper to taste
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 6 stalks of asparagus, trimmed and cut into bite-size pieces
  • 1 - 5 ounce can boneless skinless salmon
Directions
Stir together the Greek yogurt, lemon juice, dill, lemon zest, and salt and pepper to taste. Set aside.Spiralize the zucchini. You could also use a julienne slicer or vegetable peeler if you'd like.Heat olive oil in a frying pan over medium heat. Add garlic and asparagus to the pan, and saute for 2 minutes, stirring frequently.Add the zucchini noodles and cook for 1 - 2 minutes, or until zucchini is heated through, stirring frequently. Don't overcook or the zucchini noodles will become limp and soggy.Stir in the salmon and yogurt sauce till blended.Taste for seasonings and serve immediately.

Serves 2

Note: *This recipe was made using canned salmon, which makes for a quick weekday meal. You can use fresh salmon that has been baked or pan fried if you prefer.


A big thank you to Caroline from Caroline’s Cooking for hosting and choosing this month's theme!

Fish and Seafood Pasta


Check out all the fish and seafood pasta dishes being shared today, by clicking on the links below.





Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.


Have you tried one of my recipes?


I’d love to see what you've made! Take a picture and use the hashtag #myhomesteadrecipe on Instagram or Facebook. I may feature it on social media!

11 comments:

  1. Great idea adding the creaminess with Greek yogurt. This sounds wonderful.

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    Replies
    1. It was so good Wendy. Greek yogurt is my go-to as a replacement for mayo and sour cream.

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  2. Sounds delicious. I just got a spiralizer too!

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    Replies
    1. Oh you're going to love it Karen, I spiralize everything I can! :)

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  3. I love canned salmon, and this is a perfect way to use it. I also have a spirulizer and umm, I've done my share of zucchini with it, but usually just put some spaghetti sauce over them.

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    Replies
    1. I'm like you and used to just throw butter and seasonings, or sauce on my zoodles too Sid. There are so many other options though, I love to experiment and come up with new flavors.

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  4. Sounds tasty, and I love that you've put a healthier spin on it. Thanks for joining in this month's theme.

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    Replies
    1. Thanks Caroline, and thank you for coming up with such a great theme this month!

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  5. Greek yogurt is perfect for this dish; I'm sure the tang made it seem more lemony. It sounds great. P~

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    Replies
    1. Surprisingly, if you use whole milk Greek yogurt, there is barely any tang at all!

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  6. This dish so healthy, yet delicious, love these spiral zucchini zoodles.

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