Serves 1


  • 4 ounces skinless salmon fillet
  • 1 Tbsp. freshly squeezed lemon juice
  • 1 pinch dried oregano flakes
  • Salt and pepper, to taste
  • 2 medium parsnips
  • 1 leek stalk
  • 1 small garlic clove
  • 2 tsp. extra-virgin olive oil, plus more for drizzling (optional)
  • 1 pinch red pepper flakes
  • Salt and pepper, to taste
  • 2 Tbsp. vegetable broth
  • 2 tsp. freshly chopped parsley, to garnish
  • 1 lemon wedge, for serving


    Special equipment: spiralizer

    Preheat oven to 425°. Line a baking sheet with parchment paper and place salmon in the middle. Drizzle with olive oil (optional), then splash over the lemon juice. Season with oregano, salt and pepper and bake for 20 to 25 minutes, or until the salmon flakes easily with a fork.

    While salmon is baking, spiralize your parsnip with Blade C on an Inspiralizer (or the linguine noodle setting), and set aside. Slice the leek thinly and set aside. Mince the garlic and set aside.

    Ten minutes before the salmon is done, place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic, leeks and red pepper flakes. Let cook for 1 to 2 minutes, or until the leeks soften. Add in the parsnip pasta, vegetable broth and cover and cook for 5 to 7 minutes, or until the parsnips are cooked through.

    Once the salmon is done, flake with a fork to break into pieces. Add to the skillet with the parsnip noodles, toss and transfer to a plate. Serve with a lemon wedge.

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