Lemon zucchini with salmon

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Fresh low-carb spaghetti from zucchini in a creamy sauce with salmon from the oven




 Preheat the oven to 200 degrees. Grate the lemon and keep the zest aside. Squeeze out the juice and sprinkle the salmon in an oven dish. Sprinkle with a pinch of salt and pepper. Finely chop the pine nuts with the basil and a dash of oil in a food processor.

  Spread the mixture over the top of the salmon. Bake the salmon in the oven for about 15 minutes. Pass the zucchini through the spirelli. Heat a little oil in a pan and fry the chopped onion with the finely chopped garlic.

 After a few minutes, add the zucchini strands and fry them for about 3 minutes. Then add the lemon zest and crème friache and plenty of salt and pepper. Taste to see if the sauce is well seasoned. Serve the zucchini with the salmon.

Source: Leukerecepten by leukerecepten-nl.
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