By The Toasted Pine Nut
Salmon + Spicy Pesto Zoodles
16 steps
Prep:55minCook:15min
Salmon + Spicy Pesto Zoodles is the perfect 20 minute meal! The salmon is moist and tender and the pesto adds a lot of flavor to the meal.
Updated at: Thu, 21 Nov 2024 09:04:09 GMT
Nutrition balance score
Good
Glycemic Index
21
Low
Glycemic Load
4
Low
Nutrition per serving
Calories507.4 kcal (25%)
Total Fat36.6 g (52%)
Carbs18.6 g (7%)
Sugars6.5 g (7%)
Protein30.1 g (60%)
Sodium1070.9 mg (54%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1zucchini
large, spiralized blade C
1 teaspoonsea salt
1 tablespoonolive oil
for sautéing the zoodles
1 lbsalmon
1 tablespoonolive oil
salt
pepper
1 cupraw cashews
2garlic cloves
2 teaspoonginger
grated
serrano peppers
seeded and coarsely chopped
½ cupcilantro
¼ cupmint leaves
¼ cupbasil
2 tablespoonssoy sauce
or tamari for gluten free
1lime juiced
1 tablespoonagave nectar
Instructions
Step 1
Preheat oven to 400F.
Step 2
First thing you want to do is zoodle your zucchini. If you don’t have a spiralizer you can also cut it in chunks or julienne it.
Step 3
Place the zoodles in a strainer lined with a clean dish cloth or paper towels.
Step 4
Sprinkle with sea salt and let them sit for about 10 minutes in the sink.
Step 5
While the zoodles are draining, prepare your fish.
Step 6
Place the salmon on a lined baking sheet, drizzle with olive oil and sprinkle generously with salt and pepper.
Step 7
Pop it in the oven for 15 minutes, until no longer translucent in the center.
Step 8
While the fish is cooking, place all the pesto ingredients in the food processor.
Step 9
Process for about 30 seconds.
Step 10
Use a rubber spatula to scrape down the sides and process once more until the pesto is chunky-ish but combined.
Step 11
When the zoodles are done draining, pat dry with the towel or paper towel.
Step 12
Place the zoodles in a pan with some olive oil over medium-high heat.
Step 13
After about 2 minutes, scoop 2/3 of the pesto in and use tongs to toss until well coated.
Step 14
Make a bed of zoodles on each plate. Place a piece of salmon on top of the zoodles.
Step 15
Top with a dollop of the remaining pesto.
Step 16
Sprinkle with any additional chopped cashews or herbs.
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