Gluten-Free Coconut Salmon Zucchini Noodle Bowl
A nutritious low-carb bowl featuring flaky baked salmon over spiralized zucchini noodles in a creamy coconut broth. Sweet roasted potatoes and cabbage add heartiness while fresh herbs brighten the dish. Perfect for healthy weeknight dinners or meal prep, this satisfying bowl delivers restaurant-quality flavors at home. The combination of coconut milk and chicken broth creates a rich yet light sauce that coats the vegetable noodles beautifully.
Ingredients
- 4 Tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- ½ tsp ginger
- sea salt
- pepper
- red pepper flakes
- 4 small salmon filets, 5 to 6 ounces each
- 2 medium sweet potatoes, peeled and cut into 1-inch pieces
- 1 medium red onion, cut into thin wedges
- 4 small zucchini, about 8 ounces, trimmed, and spiralized
- 4 cups green cabbage, thinly sliced
- 1 13 oz can coconut milk, shake can before opening
- 2 cups chicken broth
- 1 Tbsp fresh cilantro, chopped
- 1 Tbsp fresh mint, chopped
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Combine sweet potato and onion in shallow roasting pan, sprinkle with salt and pepper, drizzle with olive oil and toss to coat
- 3
Bake sweet potato mixture for 30 minutes until vegetables are tender and lightly browned
- 4
Place salmon filets on baking sheet, rub with olive oil, season with salt, pepper and ginger
- 5
Bake salmon at 400 degrees F for 15-18 minutes
- 6
Use spiral slicer or julienne peeler to cut zucchini lengthwise into long thin noodles
- 7
Heat remaining olive oil in large skillet over medium-high heat
- 8
Add zucchini and remaining garlic to skillet, cook tossing gently with tongs until noodles are crisp-tender for 1 to 2 minutes
- 9
Add cabbage to skillet and cook for another 2-3 minutes
- 10
Add coconut milk and broth, bring just to a boil stirring frequently
- 11
Remove from heat and stir in sweet potato mixture
- 12
Divide zucchini mixture into 4 shallow serving bowls
- 13
Top each bowl with salmon and sprinkle with cilantro and mint
Tips
Shake the coconut milk can well before opening to ensure the cream and liquid are properly combined for a smooth sauce.
Line the baking sheet with parchment paper when cooking salmon to prevent sticking and make cleanup easier.
Use tongs to gently toss the zucchini noodles to avoid breaking them while maintaining their spiral shape.
Good to Know
Refrigerate assembled bowls for up to 3 days. Store components separately for best texture.
Sweet potatoes and salmon can be cooked up to 2 days ahead. Spiralize zucchini just before serving.
Serve immediately while warm. Provide lime wedges and extra herbs for garnishing.
Common Mistakes
Don't overcook zucchini noodles to avoid mushy texture.
Shake coconut milk can to avoid separated sauce.
Don't let coconut broth boil vigorously to prevent curdling.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Yes, this recipe is naturally dairy-free as it uses coconut milk instead of cream or butter for richness.
What if I don't have a spiralizer?
Use a julienne peeler or regular vegetable peeler to create thin zucchini ribbons, or cut into thin matchsticks with a knife.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Keep components separate if possible to maintain texture quality.