What a funnnn week it’s been since launching WeekNight Bite!! I’ve received so much positive feedback and support – thank you all!

Since many of you contacted me and requested recipes for low-carb dinners, I am especially excited to share this video with you. I am a serious pasta lover, but it’s certainly not low in carbs. I decided to experiment with making a pasta substitute, and it seriously turned out great! My zucchini “pasta” is light and fresh and it pairs perfectly with my lemony salmon.

Quick tip when buying salmon: the pre-cut and packaged fillets are often thin on one side and thick on the other, which leads to uneven cooking. At the seafood counter of your grocery store, always ask for a center-cut piece!

Ingredients:

Lemon Salmon
Center-cut salmon fillet (one serving is around 3-5 ounces) – I used
a piece big enough for two servings
1 clove of garlic – chopped
Extra virgin olive oil – for drizzling
Honey – for drizzling
1 lemon – use 1/2 for zest & juice, and other 1/2 for slices
Salt/pepper to taste

Bake at 400° for 15 minutes (depending on the size of your fillet) or until flaky. To make for an easier clean-up, I always cover my baking dish in foil or use a non-stick baking mat, such as a Silpat.

Zucchini “Pasta”
Zucchini – 2-3 will make a nice serving – peel into ribbons
1/2 tbsp extra virgin olive oil
Salt/pepper to taste
Freshly shaved parmesan cheese

Very important: do not overcook the zucchini! It will get slimy! Just throw it on the stove for a minute to warm it up, add the salt/pepper and parm and it’s good to go!

ENJOY! I hope you love it!

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