This meal is a decadent, wholesome meal that brings together the rich flavors of salmon, creamy bacon tomato sauce, and crisp zucchini noodles. Inspired by the comfort of a classic Italian pasta dish, this recipe offers a low-carb twist that’s perfect for those seeking a satisfying and flavorful meal without the guilt. With succulent salmon fillets swimming in a creamy tomato sauce infused with smoky bacon, garlic, and herbs, this dish is a sophisticated combination that will leave you craving more.

If you don’t have a spiralizer for your zucchini, you can use a vegetable peeler and peel thin slices (or ribbons) to use instead. Likewise, if you prefer a thinner style “pasta”, you can always julienne the zucchini using a knife. Unfortunately zoodle dishes don’t tend to re-heat that well as I find they get soggy, so I don’t recommend saving this for leftovers.

Yields 2 servings of Salmon & Zoodles in Creamy Bacon Tomato Sauce

The Preparation

12 ounces salmon
2 ounces bacon, diced
2 teaspoons fresh garlic, minced
1/4 medium yellow onion, sliced
1/4 cup chicken stock
1 tablespoon tomato paste
1/2 cup heavy cream
1/4 cup fresh basil, thinly sliced
1/2 teaspoon lemon zest, grated
200 grams zucchini, spiralized
1 tablespoon olive oil
salt and pepper, to taste

The Execution

1. Gather and prep all of your ingredients.

2. Add bacon into a pan over medium heat and cook until crisp. Remove bacon from the pan and set aside, leaving any bacon grease in the pan.

3. Season salmon with salt and pepper, then place in the pan over medium heat skin-side up. Allow to cook, flipping and finishing skin-side down until cooked through. About 3-4 minutes per side depending on thickness. Set salmon on a plate and tent foil over the top to keep warm.

4. In the same pan, add onion and garlic over medium-high heat. Allow to cook until garlic is fragrant, about 1 minute.

5. Add in the chicken stock, tomato paste and heavy cream, stirring together. Allow to come to a boil to thicken up.

6. Once sauce has thickened, add in the basil, lemon zest, and bacon. Stir to combine. Season with salt and pepper as needed.

7. In a separate pan, add olive oil over medium-high heat. Once hot, add in the zucchini noodles and season with salt and pepper. Cook for 1-2 minutes or until just starting to soften.

8. Add the zoodles into the sauce and stir to coat zoodles.

9. Serve the zoodles immediately with the salmon over the top. Enjoy!

This makes a total of 2 servings of Salmon & Zoodles in Creamy Bacon Tomato Sauce. Each serving comes out to be 806 calories, 63.2g fats, 7.5g net carbs, and 49.5g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
12 ounce salmon	701	42	0	0	0	75.2
2 ounce bacon	302	26.5	0	0	0	15.1
2 teaspoon fresh garlic	8	0	1.9	0.1	1.8	0.4
1/4 medium yellow onion	10	0	2.4	0.3	2.1	0.3
1/4 cup chicken stock	22	0.7	2.1	0	2.1	1.5
1 tablespoon tomato paste	13	0.1	3.1	0.7	2.4	0.7
1/2 cup heavy cream	405	42.8	3.2	0	3.2	3.3
1/4 cup fresh basil	1	0	0.2	0.1	0.1	0.2
1/2 teaspoon lemon zest	0	0	0.2	0.1	0.1	0
200 gram zucchini	30	0.7	5.4	2	3.4	2.3
1 tablespoon olive oil	119	13.5	0	0	0	0
— salt and pepper	0	0	0	0	0	0
Totals	1613	126.4	18.4	3.3	15	99
Per Serving (/2)	806	63.2	9.2	1.7	7.5	49.5