A light and beautiful dish. Use any vegetables that you can turn into spaghetti strands.

1 kilo fresh salmon, skinned and boned, cut into pieces

Marinade:
100 ml gluten free soy sauce
1 garlic clove, crushed
2 tbsp honey
2 tbsp fresh ginger, finely grated

2 large carrots
3 large parsnips
1 zucchini

oil to sauté in
Salt and pepper

1. Combine the marinade, place salmon pieces in a plastic freezer bag, pour the marinade on top. Refrigerate 1 hour.
2. Heat oven to 150 C. Remove the Salmon pieces from the marinade and bake for 10-15 minutes.
3. Using a spiralizer/spiral slicer, create spaghetti like noodles out of the vegetables.
4. Sauté the spaghetti in the oil. To remove excess oil, place for a moment on paper towels.
5. Season