Coconut Salmon Zucchini Noodle Bowl Recipe
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Coconut Salmon Zucchini Noodle Bowl Recipe

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 4


  • 4 Tbsp. extra-virgin olive oil
  • 2 cloves garlic minced
  • 1/2 tsp. ginger
  • Sea salt + pepper
  • Pinch red pepper flakes
  • 4 small salmon filets 5 to 6 ounces each
  • 2 medium sweet potatoes or yams, peeled and cut into 1-inch pieces
  • 1 medium red onion cut into thin wedges (about ¾ cup)
  • 4 small zucchini about 8 ounces, trimmed, and spiralized
  • 4 cups green cabbage thinly sliced
  • 1 13 oz. can coconut milk make sure and shake the can before opening
  • 2 cups chicken broth
  • 1 Tbsp. chopped fresh cilantro
  • 1 Tbsp. chopped fresh mint


  • Preheat the oven to 400°F. In a shallow roasting pan, combine the sweet potato and onion. Sprinkle with salt and pepper; drizzle with 1 Tbsp. olive oil; toss to coat. Bake for 30 minutes until the vegetables are tender and lightly browned.
  • On another baking sheet (I line with parchment paper), add the salmon filets. Rub with 1 Tbsp. olive oil; season with salt and pepper and sprinkle with ginger. Bake at 400°F for 15-18 minutes.
  • Use a spiral slicer (spiralizer) or julienne peeler to cut the zucchini lengthwise into long, thin noodles (or use a regular vegetable peeler to cut the zucchini lengthwise into thin ribbons).
  • In a large skillet, heat the remaining 2 Tbsp. olive oil over medium-high heat. Add the zucchini, and the remaining garlic; cook, tossing gently with tongs, until the noodles are crisp-tender, 1 to 2 minutes. Add in the cabbage and cook for another 2-3 minutes.
  • Add the coconut milk and broth. Bring just to a boil, stirring frequently. Remove from the heat. Stir in the sweet potato mixture.
  • To serve, divide the zucchini mixture into 4 shallow serving bowls. Top with salmon. Sprinkle with the cilantro and mint. (You can also serve it in one big pot, as photo shows.)