Pesto Zucchini Noodles with Salmon and Avocado

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Pesto Zucchini Noodles with Salmon and Avocado

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!)

Pesto Zucchini Noodles with Salmon and Avocado

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.

Pesto Zucchini Noodles with Salmon and Avocado

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!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Pesto Zucchini Noodles with Salmon and Avocado

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 1

Ingredients

  • 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

Instructions

  • 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.

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8 comments

Eric Berg says:
One medium zucchini contains only 3 grams of sugar and has numerous benefits among: being a high source of antioxidants and vitamin C; possessing anti-inflammatory properties that contribute to the improvement of your cardiovascular health; being a great source of potassium and vitamin B6; improving digestion and controlling diabetes. This Pinterest site https://goo.gl/XCQSnw?ericberg also provides valuable information about this and other related topics.
Anonymous says:
I made this recipe with a new twist....made the zucchini noodles hot. I salted the noodles to remove excess moisture. Heated a pan with a table spoon of olive oil and shallots for 2 minutes. Added the zucchini noodles and cooked for 3 min. Once noodles firmed up, added the pesto ...and voila. dish is now a hot version for the winter/ fall :-)

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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