Salmon and zucchini pasta

Preparation Time : 10mins

Cooking Time: 15mins

Gluten Free
Dairy Free


  • 2X Salmon Fillets (or cutlets) -skin on
  • 250gm Rice Noodles (wide)
  • 3x Lemons
  • 1x Bunch shallots (chopped)
  • 2x medium carrots (or 1 large)
  • 2x medium zucchini (or 1 large)
  • 3 tbls soy or rice milk
  • olive oil
  • cracked pepper


  1. With a peeler,  peel long ribbons of zucchini and carrot. Grate the rind of 2 lemons (keep lemons aside to use the juice later)
  2.  Turn oven on to 180’c.  Prepare a baking tray with foil and sprayed or brushed with olive oil.  Place salmon on foil (skin down), drizzle olive oil and sprinkle with  shallots. (add an extra squeeze of lemon juice here if you like!).  Cover with foil and bake for 15mins.
  3. Meanwhile bring to boil a large saucepan of water (more water will stop the noodles from sticking). Add rice noodles in the last 5 mins of salmon cooking time.
  4. In a pan heat olive oil on medium heat. Toss through zucchini, carrot, lemon zest.  Add the juice of the 2 rind less lemons and a good drizzle of olive oil.
  5. Rinse and drain rice noodles thoroughly. Add to zucchini, carrot , lemon mix.  Add soy milk here (for extra creaminess). Toss through.
  6. Serve warm with the salmon laying on top of the noodles. Add a squeeze  of lemon juice and cracked pepper.
  7. Enjoy!


  • Papadelle can replace the rice noodles. (NB:  no longer gluten free).
  • Shaved parmesan can be added to the last stages of the noodles and tossed through (NB:  no longer dairy free)
  • Soy milk can be excluded and more olive oil can be added instead.
  • Salmon can be grilled in a pan on stove top.

Quick version

Use tinned salmon ( recommend Vital Choice heavy metal free) and toss chunks through the pasta! (great for those on a budget)

©Elise Dulhunty