Slow Baked Chili Salmon over Zoodles and Shitake Mushrooms

wild salmon and zoodles.jpg

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 shitake 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 Shitake 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


  • Preheat oven to 270 degrees.  Line a baking sheet with parchment paper.  
  • Combine chili powder, paprika, oregano and salt.  
  • Place salmon on parchment paper and sprinkle with seasoning mixture.  Drizzle with olive oil. Bake for 30 minutes.  
  • 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.
  • Pour contents of blender into a small saucepan, add arrowroot and cook over low heat, stirring regularly, until sauce thickens, about 3-4 min.  
  • 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.  
  • Plate zoodles, sprinkle with red pepper flakes and top with salmon, fresh dill and lemon slices. 
  • Serve immediately and enjoy!