Lohi Zucchini Pasta
recipe

A light and delicious pasta dish made with zucchini and salmon, perfect for a gluten-free diet. The spaghetti-like strands of zucchini add freshness and color.
Preparation Time: 30 minutes
Serving Size: 2

Ingredients:

- 2 medium zucchinis
- 200 g salmon fillet
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 100 ml cream (or plant-based cream)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Lemon juice (optional)

Instructions:

1. Wash the zucchinis and cut off the ends. Use a mandoline or sharp knife to create thin, spaghetti-like strips.
2. Heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for about one minute.
3. Add the salmon fillet to the pan and cook until the fish is done (about 4-5 minutes on each side). Season with salt and pepper.
4. Remove the salmon from the pan and flake it into pieces.
5. Add the zucchini strips to the pan and sauté for about 2-3 minutes until they are slightly softened.
6. Pour the cream over the zucchini and mix well. Add the flaked salmon and stir again.
7. Serve the dish hot, garnished with fresh herbs and a squeeze of lemon juice if desired.

Nutritional Information (per serving):

- Calories: 350 kcal
- Protein: 25 g
- Carbohydrates: 10 g
- Fat: 25 g
- Fiber: 3 g

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