• 115ml low fat sour cream
  • 35g chopped fresh dill
  • 15g Dijon mustard
  • 2 salmon fillets roughly 80g per fillet
  • 10g coconut oil
  • 35g finely chopped onions
  • 2 cloves garlic minced
  • 135g low carb noodles
  • 135g raw spinach, kale, beans, asparagus or broccoli


  • STEP 1
    Pre heat oven to 180c
  • STEP 2
    For the sauce: in a mixing bowl combine sour cream, dill, mustard and season with salt and pepper.
  • STEP 3
    For Salmon: Line a baking tray with baking paper, rub the salmon around in the sauce so it is coated. Place on tray and bake in the oven for 8-10 mins. Every now and then spoon some more sauce onto the salmon.
  • STEP 4
    For noodles: cook noodles in pan of simmering water for the designated time. Once cooked drain and allow to steam. Heat a medium sized frying pan, add coconut oil and throw in the onion and garlic and cook for 1-2 mins before adding the noodles. Add any remaining sauce from the salmon cook for 1-2 mins just to coat the noodles in sauce and warm through. To serve: Serve the noodles with the salmon flaked through or whole, add the greens or your choice.

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