Salmon Boats
Dive into a delightful fusion of health and flavor with these “Salmon Boats,” a quick and easy meal idea that’s perfect for weeknight dinners or impressive gatherings. This baked dish features tender zucchini halves transformed into edible boats, brimming with a savory mixture of flaked salmon, cream cheese, and vibrant fresh dill. A sprinkle of Parmesan creates a golden, melty topping, while a hint of garlic and lemon juice elevates the flavor profile. With just 20 minutes of prep time, this low-carb, protein-packed recipe is ideal for anyone seeking a wholesome, yet indulgent, meal. Serve these delicious salmon-stuffed zucchini boats straight from the oven for a satisfying dish that’s as nourishing as it is visually stunning. Keywords: salmon boats, zucchini boats, low-carb recipes, easy weeknight dinners, healthy baked meals.
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Recipe Information
Ingredients
- 3 large zucchini
- 400 grams salmon fillet
- 120 grams cream cheese
- 1 tablespoon lemon juice
- 2 cloves garlic
- 2 tablespoons fresh dill
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 30 grams parmesan cheese, grated
Instructions
Preheat your oven to 190°C (375°F).
Wash the zucchini and slice them in half lengthwise. Using a spoon, carefully scoop out the center of each half to create 'boats.' Reserve the scooped-out zucchini flesh for the filling.
Place the zucchini boats on a baking sheet lined with parchment paper. Brush each boat lightly with olive oil and set aside.
In a skillet over medium heat, add 1 tablespoon of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant.
Chop the reserved zucchini flesh into small pieces, then add it to the skillet. Cook for 3-4 minutes until softened. Set aside to cool slightly.
In a mixing bowl, flake the salmon fillet with a fork into small pieces. Add the cooked zucchini mixture, cream cheese, lemon juice, fresh dill, salt, and black pepper. Mix well to combine.
Spoon the salmon mixture evenly into each zucchini boat, gently pressing it down to fill them.
Sprinkle the grated Parmesan cheese on top of each filled zucchini boat.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the tops are golden brown.
Remove from the oven and let cool for 5 minutes. Serve warm and enjoy!
Nutrition Facts
Calories |
2041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 24.6 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 10380 mg | 451% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 57.0 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 54.8 mcg | 274% | |
| Calcium | 627 mg | 48% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 3675 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
