“I may not be Julia Child, but I can do pretty well with a simple recipe and a lot of enthusiasm.”
~ Marlo Thomas
Playing in the Kitchen
I finally got a spiralizer for Christmas, after 2-1/2 years on a paleo diet. The inner child in me is very pleased! Do you have one? It is super-fun! If you don’t have one, no worries. You can make zucchini noodles with a julienne peeler, or wider noodles with a regular vegetable peeler. Zucchini’s not picky.
The Importance of Seafood on a Healing Diet
As part of my healing protocol, I’ve made an effort to eat more seafood. This was a big switch for me. Although I grew up on Cape Cod, I hated seafood as a child. Now, I’ve come to love it. I’m still kind of amazed. Taste buds do change (with a little effort).
Heat olive oil in a large skillet over medium heat.
Add dried Herbs de Provence and stir until fragrant (about 1 minute.)
Add frozen California veggies. Toss to coat with herbed oil, cover pan & cook 5 minutes.
Push veggies to side of skillet and add salmon cubes in single layer if possible. Sprinkle salmon with half the sea salt. Cover pan and cook 5 minutes.
Put zucchini noodles on top of salmon & veggies. Sprinkle with remaining 1/2 tsp. sea salt. Cover pan and cook a final 3 minutes.
Add lemon juice, toss to blend and serve.
AIP Note: Make sure your Herbes de Provence is AIP-friendly. Some brands add other ingredients like black pepper. California vegetables should contain only broccoli, cauliflower, carrots and zucchini. But always check the labels to be sure.
Prep Time:15 minutes
Cook Time:15 minutes
Keywords: paleo, aip, gaps, wahls, whole30, one pan, spiralizer, spiralized, salmon primavera with zoodles