All of a sudden, we turned the corner and it’s consistently in the 70s! I’m LOVING this weather, and all I want is easy dishes to make this summer.
My favorite way to spiralize in the summertime is make a pesto noodle dish – just toss zucchini noodles with pesto and add whatever else you want into the bowl!
This version uses salmon (you could grill it if it’s the summertime!), avocado (more healthy fats!), and tomatoes (hopefully some fresh summer cherry tomatoes!)
It’s super simple but so satisfying and takes very little effort – especially if you have a jarred pesto you already love. I have frozen pesto from the summertime when I make it fresh, so I love defrosting it and using it for these zucchini noodle dishes!
Memorial Day seems like it’s right around the corner – I can’t believe it’s in less than 3 weeks. Where is time going?! I have so much I need to do this month! Anyone feel like time is flying by this year especially? Or is it just because every year it goes faster and faster because you’re older? Hmph.
Luca loves salmon, so I’ve been trying to build it more into our diets – he LOVED the Lemon-Dijon Salmon with Brussels Sprouts Latkes from the new cookbook! To see what I’m cooking each night from the new cookbook, follow me on Instagram!
Nutritional Information & Recipe
Pesto Zucchini Noodles with Salmon and Avocado
- 4 oz skinless wild salmon
- salt and pepper
- 1 tablespoon pesto
- 1 large zucchini Blade D, noodles trimmed
- 1/4 avocado sliced
- 3 cherry tomatoes halved
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay out the salmon on the parchment paper and season with salt and pepper. Bake for 7-10 minutes or until salmon flakes and is cooked through and opaque.
- Meanwhile, toss the pesto with the zucchini noodles until noodles are coated. Put the noodles in a pasta bowl and top with avocado, tomatoes, and salmon. Serve.