CRISPY SALMON with Thai Inspired Zucchini Salad😍

I’m a true believer that eating healthy doesn’t have to be boring, and it definitely doesn’t need to take all day in the kitchen either. This crispy salmon and Thai inspired baby zucchini salad took less than 15 minutes TOTAL and is a great way to switch up your dinner routine (especially if you’re nearing the food boredom phase of Whole 30!)

All ingredients found at Trader Joe’s!

I took the random idea of applying the same flavors of Nam Tok, a Thai steak salad (Whole 30 recipe found here: https://www.rockinmealss.com/blog/2019/9/30/thai-steak-salad-whole30-nam-tok) to the baby zucchini I found at Trader Joe’s and WOW was it better than I could even imagine. Such a great way to add a little extra zing to a veggie dish! You’re gonna wanna make this ASAP!

Serves 2.

Ingredients:

For the Crispy Salmon and Thai Inspired Zucchini:

• 12 oz package baby zucchini (or 2 medium zucchini)

• 2 salmon filets

• Juice from 1 lime

• 1 tbsp fish sauce 

• 1 small shallot, sliced thinly

• 1 tsp red pepper flakes (or dried Thai chilies)

• 1 clove garlic, minced

• 1/4 cup chopped cilantro

• 1/4 cup chopped mint

• 1 scallion, sliced thinly

• 1/4 tsp pepper

• Avocado oil

• Salt to taste

Directions:

For the Crispy Salmon:

• Preheat the oven to 425. 

• Get a cast iron or oven proof skillet really hot and drizzle in some avocado oil. 

• Pat the salmon dry and salt. 

• Place skin side up in the skillet and sear for 3-4 minutes until you start to see a crust develop. 

• Transfer to oven and bake at 425 for 6-7 minutes or until just cooked through. 

For the Thai Inspired Zucchini Salad:

• If using baby zucchini, slice off the ends and cut in half lengthwise. If using regular zucchini, slice off the ends and cut in half width-wise, then again in quarters lengthwise (you should have matchstick sized spears)

• In a bowl, mix together lime juice, fish sauce, garlic, shallots, chilies, and pepper. Let sit and marinate while you cook the zucchini. 

• Heat a grill pan or regular skillet to high and add in some avocado oil. 

• Layer the zucchini skin side up and sear for 3-4 minutes until you see some color. Flip and cook for 1 more minute, seasoning the flesh with salt and pepper. 

• Chop the cilantro, mint, and green onion and add to the bowl with the cooked zucchini. Mix to combine and serve with the salmon, enjoy!