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.

Pin this recipe

Print Friendly, PDF & Email

Print this recipe

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

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.

Share this RECIPE

SEARCH RECIPES

Enjoying this RECIPE?

Get more content like this straight to your inbox every other week by signing-up for the CBJ Living Newsletter.

You will receive practical and sustainable lifestyle tips, recipes, inspiration, and more to help you on your wellness journey.

RECENT RECIPES

Leave a Reply

×

Cart