Pesto Zucchini Zoodles with Salmon
This delicious and heart-healthy dinner comes together in no time at all, in a healthy one-bowl meal. To simplify this flexible week-night dinner, use a jarred pesto sauce.
Ingredients
- 1.5 lbs salmon
- 2-4 tsp olive oil ( 1-2tsp for salmon and 1-2tsp for zucchini)
- 1/2 lemon, juiced
- Salt and pepper to taste
- 1/2 cup pesto jarred or homemade
- 3-4 zucchini, spiralized
Instructions
- Preheat oven to 425° and place salmon on a lined or greased baking sheet. Drizzle salmon with 1-2 tsp olive oil, lemon juice, and salt and pepper. Bake for approx 14 minutes, depending on the thickness of the salmon.
- While salmon cooks, spiralize zucchini and stir fry zucchini in a skillet over medium-high heat with 1-2 tsp olive oil. Cook for approx 3-4 minutes, until softened. Remove from skillet and mix pesto into the zucchini. Place zucchini in a serving bowl.
- Once salmon is cooked, using a fork, break the salmon into bite-sized pieces. Place salmon on top of spiralized zucchini. Garnish with parmesan cheese and more pesto, if desired.