Preheat the oven to 425ºF. Place salmon, skin side down, on a baking sheet with parchment paper.
In a small bowl, add the Dijon mustard, sorghum syrup, and lemon juice. Baste the salmon with half the sauce. Set aside the other half for later. Bake until salmon is cooked or until salmon flakes when pulling away with a fork and let rest 2-3 minutes before serving.
Keep the oven at 425ºF. On a baking sheet, add zucchini and oil. Sprinkle lemon juice and coconut aminos over the zucchini. Place the spring onion on the sheet pan, and bake for 5 minutes.
Place the zucchini “zoodles” on a plate, and top with the salmon. Drizzle with the remaining Dijon mustard sauce, and serve warm.
Nutrient Analysis: 4 ounces of salmon and 2 cups of zucchini noodles
Calories: 280 calories, Fat: 10 grams, Saturated fat: 1.5 grams, Carbohydrates: 18 grams, Sugar: 14 grams, Sodium: 365 milligrams, Fiber: 4 grams, Protein: 30 grams, Cholesterol: 60 milligrams