Salmon + Spicy Pesto Zoodles is the best easy weeknight meal. It’s only a few steps to throw this meal together and it’s packed with flavor!
Salmon is a staple in our house and zoodles are always a plus. You can definitely customize this with a different meat or fish if you prefer! Try some grilled chicken or ahi tuna on top!
Ingredients for Salmon + Spicy Pesto Zoodles:
- zucchini
- salt
- olive oil
- salmon
- raw cashews
- garlic cloves
- freshly grated ginger
- serrano peppers, seeded and coarsely chopped*
- cilantro
- mint leaves
- basil
- soy sauce (or tamari for gluten free)
- lime, juiced
- agave nectar
Let’s make Salmon + Spicy Pesto Zoodles:
How to make zucchini noodles:
First thing you want to do is zoodle your zucchini. If you don’t have a spiralizer you can totally cut it in chunks or julienne it, but you want to do this first. Zoodles carry a lot of water, so place them in a strainer lined with a clean dish cloth or papers towels and let them sit for about 10 minutes.
When the zoodles are done draining, pat them dry with the towel or paper towel. Place the zoodles in a pan with some olive oil over medium-high heat. After about 2 minutes, scoop 2/3 of the pesto in and use tongs to toss until well coated.
How to make the spicy pesto:
Place all the pesto ingredients in the food processor. If you don’t want it to be spicy, skip the Serrano pepper.
Process for about 30 seconds. Using a rubber spatula, scrape down the sides and process once more until the pesto is chunky-ish but combined.
More zoodle recipes:
- Instant Pot Chicken Zoodle Soup
- Zoodle Salad with Cashew Dressing
- Mustard Bacon Goat Cheese Zoodles
- Haddock with Sesame Zoodles
- 10+ Zoodle Recipes
Recipe
Salmon + Spicy Pesto Zoodles
Salmon + Spicy Pesto Zoodles is the perfect 20 minute meal! The salmon is moist and tender and the pesto adds a lot of flavor to the meal.
Ingredients
Zoodles:
- 1 large zucchini, spiralized blade C
- 1 teaspoon sea salt
- 1 tablespoon olive oil for sautéing the zoodles
- Fish:
- 1 lb. salmon
- 1 tablespoon olive oil
- salt and pepper
Pesto:
- 1 cup raw cashews
- 2 garlic cloves
- 2 teaspoon grated ginger
- 0 – 2 serrano peppers, seeded and coarsely chopped*
- 1/2 cup cilantro
- 1/4 cup mint leaves
- 1/4 cup basil
- 2 tablespoons soy sauce (or tamari for gluten free)
- 1 lime, juiced
- 1 tablespoon agave nectar
Instructions
- Preheat oven to 400F.
- First thing you want to do is zoodle your zucchini. If you don’t have a spiralizer you can also cut it in chunks or julienne it.
- Place the zoodles in a strainer lined with a clean dish cloth or paper towels.
- Sprinkle with sea salt and let them sit for about 10 minutes in the sink.
- While the zoodles are draining, prepare your fish.
- Place the salmon on a lined baking sheet, drizzle with olive oil and sprinkle generously with salt and pepper.
- Pop it in the oven for 15 minutes, until no longer translucent in the center.
- While the fish is cooking, place all the pesto ingredients in the food processor.
- Process for about 30 seconds.
- Use a rubber spatula to scrape down the sides and process once more until the pesto is chunky-ish but combined.
- When the zoodles are done draining, pat dry with the towel or paper towel.
- Place the zoodles in a pan with some olive oil over medium-high heat.
- After about 2 minutes, scoop 2/3 of the pesto in and use tongs to toss until well coated.
- Make a bed of zoodles on each plate. Place a piece of salmon on top of the zoodles.
- Top with a dollop of the remaining pesto.
- Sprinkle with any additional chopped cashews or herbs.
Tips
*Use 0-2 chilies depending on how spicy you like it!
Enjoy!! xo
HEAVENLY! We used peanuts instead of cashews just because that is what we had in our pantry and it was still fabulous. Loved this spin on pesto – and always love the heat!
This is one of the best zoodles recipes I have made. The pesto I amazing. My husband loved it so much as well as my daughter. I left the jalapeno out of hers though. I ended up using he leftover pesto on some tilapia and it was also great. Make this recipe
Ah I love that you guys loved it!! Zoodles can be a tough sell sometimes 😉