Sauteed Salmon with Zucchini Noodles and Red Bell Pepper Coulis Recipe

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Sauteed Salmon with Zucchini Noodles and Red Bell Pepper Coulis
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Ingredients:

Directions:

  1. Prepare Red Bell Pepper Coulis; set aside. Slice zucchini lengthwise into 1/4-inch-thick strips, stopping at the inside part of the zucchini containing the seeds; discard middle portions. Cut strips lengthwise into long, thin noodles ; set aside.
  2. Combine lime juice and next 4 ingredients (lime juice through garlic) in a small bowl. Rub salmon with juice mixture. Dredge salmon in flour. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add salmon; sauté 4 minutes on each side or until fish flakes easily when tested with a fork. Remove salmon from skillet. Set aside; keep warm.
  3. Melt 1 teaspoon butter in skillet. Add zucchini noodles; sauté 4 minutes or until wilted, tossing gently.
  4. Spoon Red Bell Pepper Coulis onto 6 serving plates. Top with zucchini noodles and salmon. Garnish with chopped parsley and freshly ground pepper, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 76 Kcal (318 kJ)
Calories from fat 27.98 Kcal
% Daily Value*
Total Fat 3.11g 5%
Cholesterol 18.12mg 6%
Sodium 118.99mg 5%
Potassium 154.05mg 3%
Total Carbs 4.88g 2%
Sugars 0.15g 1%
Dietary Fiber 0.27g 1%
Protein 6.77g 14%
Vitamin C 4.2mg 7%
Iron 0.1mg 1%
Calcium 7mg 1%
Amount Per 100 g
Calories 152.83 Kcal (640 kJ)
Calories from fat 56.26 Kcal
% Daily Value*
Total Fat 6.25g 5%
Cholesterol 36.44mg 6%
Sodium 239.28mg 5%
Potassium 309.77mg 3%
Total Carbs 9.81g 2%
Sugars 0.31g 1%
Dietary Fiber 0.54g 1%
Protein 13.61g 14%
Vitamin C 8.5mg 7%
Iron 0.3mg 1%
Calcium 14mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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