Keto Salmon Zoodle Casserole -Paleo, Keto, GF, DF, Whole 30
This savory dump and bake casserole is every busy mom's dream. It's easy to make, and full of healthy fats and proteins.
Servings: 8
Calories: 256kcal
Ingredients
- 3 cans Salmon
- 1-2 Cups Zoodles I use pre-made zoodles, but you could make your own with a spiralizer. Just make sure to squeeze out excess water.
- 3 Cups Spinach tightly packed
- 4 Cups Spaghetti Squash cooked
Sauce
- 1 +1/4 cup Full Fat Coconut Milk
- 1 + 1/2 Tbsp Yellow Mustard Omit for AIP
- 2 Tbsp coconut aminos
- 2 Tbsp Nutritional Yeast plus more for topping
- 3/4 tsp Garlic Powder
- 3/4 tsp Dill
- 1 tsp dried Parsley
- 1/2 tsp Onion Powder
- 1/2 tsp Chives
- 2 tsp sea salt plus more to taste
Topping
- 4-5 slices Bacon cooked and diced
- 1 tsp Nutritional Yeast
- 2 Tbsp Plantain Chips crushed
Instructions
- Preheat oven to 375
- Grease your casserole dish. I like to use the leftover bacon grease from cooking the bacon
- Drain and rinse the salmon and spread along the bottom of the dish. Sprinkle with your arrowroot powder. This helps absorb some of the liquid that will accumulate from the veggies.
- Next, add the spinach, spaghetti squash, and then zoodles
- Next, mix together the sauce ingredients and pour over the layers of casserole
- Sprinkle bacon, crushed plantain chips, and nutritional yeast over the casserole
- Bake in the oven for 35-40 minutes until it becomes crispy on top and bubbly around the edges
- Remove from the oven and let sit for 5 minutes.