Salmon and ginger with veggie noodles

Preparation time: 30 minutes
Serves: 4


4 wild salmon fillets
Coarsely chopped coriander for a garnish

Veggie noodles:
3 courgettes spiralized
3 thick carrots spiralized
1 sweet red pointed pepper thinly sliced
1 onion thinly sliced

4 cloves of garlic crushed
1 inch cube of ginger grated
150ml coconut amino sauce
Red chilli flakes

This quick and easy meal is full of flavour. Spiralizing the courgettes and carrots takes a little effort, but a good quality spiralizer really helps. Also when spiralizing carrots always choose the thickest ones as this makes things much easier.

You’ll notice wild salmon is specified in the recipe. Wild salmon enjoys a much healthier and more natural life than farmed fish. Farmed fish are generally fed an unnatural diet of soya, grains and antibiotics which reduces the quality of the fish and can be quite detrimental to the aquatic environment. The difference is clear to see when you buy wild salmon, the flesh of which is a much darker pink than the farmed varieties.


  1. Marinade the salmon fillets for at least one hour or ideally overnight.
  2. Pan fry the salmon fillets on both sides until cooked through adding a little of the marinade for a sauce.
  3. In a separate pan (ideally a wok) quickly fry your vegetables on a high heat until they become tender.
  4. Using your veggie noodles as a base serve you salmon fillets on top and garnish with a little coriander.
Book YOUR consultation
Book YOUR consultation