Zucchini Spaghetti with Salmon

Name: Zucchini Spaghetti with Salmon
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves 2
Ingredients: 1 courgette (up to 20 cm long); 100 g baked salmon; 1 tsp balsamic vinegar; 1 tsp dried garlic; 1 g salt

Low GI Main course Gluten-freeLow carbDairy-free

Prep5 min

Cook5 min

Serves 2

GI~15 · Low

Why it's Low GI

Ribbons of courgette stand in for pasta, cutting the carbs to almost nothing while keeping the shape and feel of spaghetti. Salmon adds protein and omega-3, for a quick low-GI main.

Method

Tap a step when it's done.

Wash the courgette and peel it with a flat vegetable peeler.
Using the serrated side of the peeler, shave the courgette into thin "spaghetti"; separate the strands by hand.
Warm the strands in a dry non-stick pan for 1–2 minutes — they should soften but stay firm, not fry.
Add the salt, garlic, vinegar and flaked salmon, toss together and heat for 1 minute more.

Nutrition

Per serving (est.): ~150 kcal · Carbs 6 g · Fat 8 g · Protein 13 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.

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GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.