Ingredients
- 2 medium zucchini (spiralized)
- 1 pound salmon (de-skinned and cut into bite-size chunks, about an inch in size)
- juice of 1/2 lemon
- 2 Tbsp. extra virgin olive oil
- 2 tsp. dried Herbes de Provence
- 10 oz. bag frozen California vegetables
- 1 tsp. sea salt (divided)
Instructions
- Prepare the first 3 ingredients and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add dried Herbs de Provence and stir until fragrant (about 1 minute.)
- Add frozen California veggies. Toss to coat with herbed oil, cover pan & cook 5 minutes.
- Push veggies to side of skillet and add salmon cubes in single layer if possible. Sprinkle salmon with half the sea salt. Cover pan and cook 5 minutes.
- Put zucchini noodles on top of salmon & veggies. Sprinkle with remaining 1/2 tsp. sea salt. Cover pan and cook a final 3 minutes.
- Add lemon juice, toss to blend and serve.
Notes
- AIP Note: Make sure your Herbes de Provence is AIP-friendly. Some brands add other ingredients like black pepper. California vegetables should contain only broccoli, cauliflower, carrots and zucchini. But always check the labels to be sure.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Courses
- Method: Stovetop