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Herbed salmon on pasta and zoodles

Herbed salmon on pasta and zoodles

Total Time
30 min
15 min
15 min
On the table in 30 minutes, this salmon on a bed of pasta and zoodles is a simple, but filling meal for any day of the week. We used basil, mint and parsley for the Italian herb mix, but you can use whatever you have on hand.



1 medium

Skinless salmon

250 g, (2 x 125g fillets)

Dry pasta

100 g, fettuccine, dry


2 medium, spiralised

Light sour cream

2 tbs

Fresh herbs

10 g, Italian variety, finely chopped, frozen

Olive oil

1 tsp

Ground nutmeg

½ tsp


  1. Preheat oven to 180°C. Finely grate 1 teaspoon rind from lemon. Cut lemon in half and squeeze out 2 tablespoons juice. Mix herbs, lemon rind and 1 tablespoon lemon juice in a small bowl. Rub herb mix all over salmon fillets. Transfer salmon to a small baking dish lined with baking paper. Season with salt and pepper. Bake for about 15 minutes or until cooked to your liking.
  2. Meanwhile, cook pasta in a medium saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Heat oil in a large non-stick frying pan over medium heat. Add pasta and cook, stirring, for 2 minutes. Add zucchini and nutmeg and cook, stirring, for a further 1-2 minutes, until zucchini is just tender. Stir in remaining lemon juice. Season with salt and pepper, then stir in sour cream. To serve, divide zucchini pasta between 2 plates and top with salmon.