Ingredients

The following ingredients have 2 Servings
  • 2 tbsp olive oil (divided)
  • 3 cloves garlic (minced)
  • 3 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1 tsp dried oregano
  • 2 6 oz salmon filets
  • 2 large zucchinis (spiralized into app. 4 cups zoodles)
  • ½ cup strawberries (diced)
  • ½ cup blueberries
  • 1 avocado (diced)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp balsamic vinegar

Instruction

  • Preheat the oven to 400°F.
  • Add 1 tbsp olive oil to a small pot over medium high heat.
  • Add the garlic and saute 30-60 seconds.
  • Add the balsamic vinegar, dijon mustard, salt, pepper and oregano.
  • Simmer for 5-10 minutes to reduce the sauce.
  • Place the salmon on a foil-lined baking sheet and spoon the sauce over the salmon.
  • Place in the oven and bake for 15 minutes.
  • While the salmon is in the oven, toss together the berry avocado salsa by combining all of the ingredients in a medium bowl.
  • Add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes.
  • Divide the zucchini noodles between two bowls.
  • When the salmon comes out of the oven, place it in top of the zucchini noodles and top with the berry avocado salsa.