Salmon Over Zoodles with Pesto

CategoryDifficultyBeginnerYields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins

This quick-to-prepare weeknight meal is delicious and veggie and protein packed.

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 3 oz wild caught salmon fillet
 1 large zucchini, spiralized
 ½ cup cherry tomatoes, halved
 2 tsp pesto (jarred or homemade)
 fresh basil for garnish
 olive oil
 salt + pepper to taste



Heat a grill pan over medium heat. Pat salmon dry and lightly brush with olive oil. Season with salt and pepper. Place salmon on grill pan skin side up and grill for 2-2 1/2 minutes, flip and lightly coat flesh side with pesto and grill for another 2 - 2 1/2 minutes.

Meanwhile, add 2 tbsp of water to a skillet and add spiralized zucchini and tomatoes. Cover with lid and let steam for 5 minutes, adding remaining pesto to the pan half way through and stirring to coat zoodles well. Plate salmon over zoodles and garnish with fresh basil leaves and serve.


3 Proteins, 1 Vegetables, 1 Fats


Nutrition Facts

Servings 1

Amount Per Serving
Calories 172
% Daily Value *
Total Fat 6g10%
Total Carbohydrate 12g4%
Dietary Fiber 4g16%
Sugars 7g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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