Salmon Over Zoodles with Pesto
- October 31, 2018
INGREDIENTS
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
DIRECTIONS
1
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.
COUNTS AS
3 Proteins, 1 Vegetables, 1 Fats
NOTES
VIEW NUTRITION FACTS
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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