Salmon Zoodle Salad

Method:

NOTE: Can use tinned salmon if preferred.

1. If poaching salmon, start by bringing a saucepan of water up to the boil, then reduce to a simmer and place your fish in. Cook for 4-6 minutes (more time = firmer). Once cooked, remove from the water and set aside to rest as it will keep cooking from the residual heat.
2. Meanwhile, to prepare your zesty green pasta salad, grate or spiralise your zucchini and combine it with you baby rocket or spinach and fresh chilli in a bowl. Drizzle with the olive oil and lemon juice or ACV and mix well.
3. Once the salmon has cooled slightly, break it apart and serve on top of your fresh and zesty zucchini. Top with pistachios and chilli flakes if using nuts and season with a little salt

MACROS (per serve):