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Salmon Zucchini Noodle Pasta

Food, Lifestyle

After reading Jillian Harris’ blog post on her journey to being vegan-ish, I spent a good chunk of Friday pouring over vegetarian and health-conscious blogs and was inspired! Guido and I have been trying really hard to be more conscious about where our food comes from, buying local organic eggs, organic and antibiotic-free chicken, eating less red meat, and although we have a long way to go, I’m enjoying the journey and all these learning opportunities!

Salmon Pasta - Danielle Connor Recipe

While this is far from a vegan recipe, I have made a few swaps to make it healthier, but still keeping its delicious factor at a 10! Dinner guests always love this recipe, which is great for us because it’s super quick to whip up and a great recipe to have in your repertoire!

Salmon Zucchini Noodle Pasta - Danielle Connor Recipe

Regarding those healthy swaps, you’re more than welcome to swap things back, like using regular or whole wheat spaghetti instead of zucchini noodles (or even using a non-dairy based heavy cream would work well too)! We also used wild salmon and prawns from sustainable sources since we’re trying to be more conscious and aware of where our food comes from!

Salmon Zucchini Noodle Pasta - Danielle Connor Recipe

Now onto the good stuff – the recipe! Hope you enjoy it, and bon appétit!


Salmon & Prawn Zucchini Noodle Pasta

A deliciously creamy seafood pasta filled with veggies!

Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people


  • 5 zucchinis
  • 1 salmon filet
  • 500 g prawns (roughly)
  • 2 leeks
  • 2 broccoli crowns
  • 2 tbsp oregano
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 cups whipping cream


  1. First things first, do all your chopping! Chop off the ends of the leeks so you’re left with the white/light green stocks. Slice the stocks length-wise, and then julienne the leek halves in thin little slices.

  2. Next, chop up the broccoli into small pieces.

  3. Take the skin off the salmon filet, and chop the salmon into 1-inch cubes.

  4. Get your prawns thawed, de-shelled, and ready to go.

  5. I also took this time to spiralize my zucchini noodles so I had those ready to go for later!

  6. On medium heat, in a large and deep frying pan, sauté the leeks and broccoli in a drizzle of olive oil.

  7. In a separate pot, put your noodle water to boil.

  8. Once the leeks are translucent and the broccoli has softened, add the salmon cubes. You want to be sure that the pan is hot enough so that you get a nice sear on the salmon!

  9. Once the salmon is seared, add the oregano and cumin (not the paprika as it burns easily, so you don’t want to add it too early!), and keep cooking until the salmon is about halfway cooked through.

  10. Add the prawns and cook for about two more minutes, then add in the whipping cream and paprika. Add the salt and pepper.

  11. Cover the pan and let simmer for about 5-7 minutes, until the prawns are done.

  12. At this point, put your zucchini noodles in the boiling water – they take about 3-4 minutes to soften, and then drain them.

  13. Put your noodles in a bowl and cover them with some generous spoonful’s of your delicious sauce – Voila! Time to dig in and enjoy!

Recipe Notes

If you like your sauce thicker, remove about half a cup of the sauce and put it into a little bowl. Mix in 1.5 tsp of cornstarch and stir to get out all the little clumps. Put the mixture back into the big pan and mix well. If you put the cornstarch directly into the big pan, you’re going to get all kinds of clumps and it won’t do its job properly of thickening the sauce.

Feel free to adjust the quantities as you see fit! You really can't go wrong with this recipe 🙂 And if you want to use regular noodles, by all means - go for it!