Leftover Salmon with Balsamic Brussels and Noodles
Ingredients
- Leftover salmon
- Tomatoes
- 2 bags of Brussels sprouts
- 2 tablespoons avocado oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon garlic powder
- Sprinkle of pink Himalayan salt
- Sweet potato noodles
- Zucchini
Preparation
Combine 2 bags of Brussels sprouts with 2 tablespoons avocado oil, 1 tablespoon balsamic vinegar, 1 tablespoon garlic powder, and a sprinkle of pink Himalayan salt.
Bake the Brussels sprouts mixture at 400°F for 35 minutes, then broil for a few minutes until crispy.
Sauté sweet potato noodles in avocado oil for 8 minutes over medium heat.
Sauté zucchini until tender.
Assemble the dish with leftover salmon, tomatoes, balsamic Brussels sprouts, sautéed sweet potato noodles, and sautéed zucchini.
For best results, use leftover cooked salmon and consider spiralizing veggies in advance to save time; store uncooked in the fridge.
