Wild Salmon with Zucchini Noodles, Baby Leaves and a Basil Dressing

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batch_wild salmon baby leaves ptrait

Here’s a recipe that I’ve been making throughout the summer and won’t be stopping any time soon. Anyone who follows me on Instagram will know I’m a huge fan of wild sockeye, not only for the firm, rich and flavorsome flesh, but I incorporate it into my week at least three or four times due to its intense package of nutrients.

Another thing that gives me pleasure is a weekly trip to my local farmers’ market where I look forward to seeing an ever changing selection. One of my favorite farmers has a large stand with boxes of various loose baby salad leaves and this is where I make an immediate beeline. The likes of tatsoi, arugula, mizuna, curly endive and more get me really excited as they make a lovely salad, in terms of sapidity but visually, too. Now throw in some spiralized zucchini and a fresh, ultra herby thick dressing and you have a quick, simple, healthily balanced and utterly mouthwatering meal.

Incidentally, if you find yourself with a glut of basil, this dressing will freeze really well. I pour it into oversized ice cube trays before bagging up for future use.

batch_wild salmon baby leaves process
Wild Salmon with Zucchini Noodles, Baby Leaves and a Basil Dressing
Prep time
Cook time
Total time
Serves: 4
  • 1 lb fillet wild sockeye salmon, skin on
  • 1 teaspoon olive oil
  • 2-3 large yellow zucchini, spiralized into spaghetti-sized noodles
  • Large handful baby salad leaves (I love tatsoi, arugula for this)
  • Edible flowers or petals (optional)

  • For the dressing:
  • 3 oz (3 tightly packed cups) basil, thinner stalks included
  • ¾ cup mild olive oil
  • 2 garlic cloves, roughly chopped
  • 2 anchovy fillets (from a can)
  • 1-1½ teaspoon lemon juice
  • Generous pinch sea salt
  1. Put the salmon onto a baking tray, skin side up, and broil for around 5 minutes until just cooked through. The exact time will depend on how thick your fillet is.
  2. Allow to cool enough so you don't burn your fingers, then peel off the skin and break the flesh up into large flakes.
  3. Meanwhile, heat the olive oil in a large sauté pan and add the noodles. Gently toss them around for 3 minutes or until semi-softened and warmed through. Turn off the heat, set a colander over a lipped plate and tip the noodles inside. Put into a warm place and allow the noodles to drain off their excess liquid whilst the fish cooks.
  4. To make the dressing, put the appropriate ingredients into a blender and whizz until smooth and thick. Taste and add more lemon juice, salt or other ingredients as desired. Don't forget the flavor will be diluted somewhat when it is mixed in with everything else.
  5. Put the zucchini noodles into a large bowl and add the baby leaves and salmon. Add as much of the dressing as you like and gently mix, allowing the leaves to wilt in the bowl. Serve garnished with basil and edible flowers for a bit of pretty.
Recipe works equally well as a warm dish or at room temperature.


About Kate Jay

Kate Jay, NTP, RWP, CGP and AIP Certified Coach, has been blogging at Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA. She set up her AIP food blog as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines in the UK, she is now passionate about helping her clients heal using a combination of her holistic training, lab work and real food as medicine. She focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on FacebookPinterestTwitter and Instagram.


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