5 Easy Steps: Salmon Zucchini Spaghetti Girlfredo

Serves: 2
Prep: 10 minutes
Cook: 15 minutes


  • 1 pound (about 2 medium) spiralized zucchini
  • 2 1/2 tablespoons light/reduced-fat cream cheese
  • 2 teaspoons whipped butter
  • 2 teaspoons grated Parmesan cheese
  • 1 teaspoon chopped garlic
  • Two 4-ounce raw skinless salmon fillets
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon each salt and black pepper
  1. Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini until hot and slightly softened, about 3 minutes.
  2. Transfer to a strainer, and thoroughly drain.
  3. Remove skillet from heat, respray, and bring to medium-low heat. Add drained zucchini, cream cheese, butter, Parm, garlic, onion powder, and 1/8 teaspoon each salt and pepper. Cook and stir until sauce is uniform and has coated zucchini, about 2 minutes. Transfer to a large bowl, and cover to keep warm.
  4. Remove skillet from heat; clean, if needed. Respray, and bring to medium heat. Season salmon with remaining 1/8 teaspoon each salt and pepper. Cook for about 3 minutes per side, until cooked through.
  5. Serve salmon over zucchini.

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