Slow Baked Chili Salmon over Zoodles with Shiitake Mushrooms

Salmon over Zoodles


Serves 4

Easiest recipe ever! Wild Salmon covered in delicious spices and then slow baked so that it melts in your mouth, is impossible to overcook and comes out so flavorful! I served it over zucchini noodles with shiitake mushrooms for an omega-3 packed, heart-healthy, gluten-free dish. This salmon recipe is also great paired with any salad, whole grain or roasted vegetables.

This recipe is dairy-free but if you are not looking to avoid dairy feel free to sub regular organic milk, grass-fed butter and Parmesan cheese.


For the Salmon:

  • 1 large piece Wild Alaskan Salmon or 4 pieces six to eight ounces each
  • 2 teaspoons Chili powder
  • 1 teaspoon Paprika
  • 1 teaspoon Oregano
  • 1 teaspoon Sea Salt
  • 1 teaspoon Olive Oil
  • Chopped fresh Dill and sliced Lemon for garnish

For the Zoodles:

  • 2-3 large Zucchini, spiralized
  • 1 cup Shiitake Mushrooms, sliced
  • 1 tablespoon Ghee or Olive Oil
  • ¼ cup raw Pumpkin Seeds
  • 1 teaspoon Sea Salt
  • 2-3 Garlic Cloves
  • ¾ cup non-dairy milk (I used Almond)
  • 1 teaspoon fresh Lemon Juice
  • 3-4 tablespoons Nutritional Yeast (or Parmesan cheese)
  • 1 tsp. Arrowroot flour
  • ½ – 1 tsp. Red Pepper flakes


  1. Preheat oven to 270 degrees. Line a baking sheet with parchment paper.
  2. Combine chili powder, paprika, oregano and salt.
  3. Place salmon on parchment paper and sprinkle with seasoning mixture. Drizzle with olive oil. Bake for 30 minutes.
  4. While salmon is baking, place pumpkin seeds, salt, garlic, milk, lemon juice and nutritional yeast in a high-speed blender until creamy. Add more salt or pepper to taste.
  5. Pour contents of blender into a small saucepan, add arrowroot and cook over low heat, stirring regularly, until sauce thickens, about 3-4 min.
  6. Heat a large skillet over medium heat. Heat ghee or olive oil and add mushrooms. Sauté 3-4 minutes, turning until lightly browned. Season to taste with salt and pepper. Add zucchini noodles and sauce to skillet. Stir until everything is well coated.
  7. Plate zoodles, sprinkle with red pepper flakes and top with salmon, fresh dill and lemon slices.
  8. Serve immediately and enjoy!