Recipe by Joodie the Foodie

Salmon with Creamy Alfredo Zoodles

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Dairy Dairy
Medium Medium
4 Servings
55 Minutes


For the Salmon

Zoodles and Sauce

  • 1 large butternut squash, spiralized

  • 2 large zucchini, spiralized

  • large onion, diced

  • 3 large cloves garlic, minced or 3 cubes Gefen Frozen Garlic

  • 8 ounces mixed mushrooms, sliced

  • 1/4 cup sherry wine vinegar

  • 2 tablespoons flour (if making this dish on Passover just substitute tapioca flour [starch])

  • 1 cup heavy cream

  • 1 cup water

  • 10 frozen spinach balls

  • 1/2 tablespoon salt

  • 1/4 cup feta cheese

  • freshly cracked Gefen Black Pepper

Wine Pairing

Hagafen Chardonnay


Salmon with Creamy Alfredo Zoodles


In a large sauté pan heat up the olive oil and butter. Add in the salmon cubes and cook for around 5–7 minutes until cooked through. Remove to a plate.


In the same pan add in the onions and sauté until golden. Add in the mushrooms and garlic and sauté until the juice evaporates. Add in the sherry and reduce.


If substituting tapioca flour for wheat flour, create a slurry so it won’t clump in the mixture. Mix together the tapioca flour with 2 tablespoons of water and whisk until smooth.


Slowly stir in the flour, mixing well so it doesn’t clump. Add in the heavy cream, water and spinach and cook until thickened. Add in the salt, pepper to taste and the butternut squash. Cover and allow the butternut squash to cook and soften for around 15 minutes.


Five minutes before serving, add in the zucchini noodles, feta cheese and salmon and cover the pot. Cook for 5 minutes and serve hot.


This recipe originally appeared on Joodie the Foodie. Visit joodiethefoodie.com for more fresh perspectives on classic dishes.

Salmon with Creamy Alfredo Zoodles

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