This is an overhead image of salmon with pesto zoodles on a white plate. The dish is garnished with cashews and cilantro. The plate sits on a white counter. Gold forks are on the counter next to the plate to the right.
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.

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 protein if you prefer! Try some grilled chicken or ahi tuna on top!

This is an overhead image of zoodles in a blue and white tea towel in a colander. The colander sits on a white counter.

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
This is an overhead image of fresh herbs, garlic, cashews, and pepper in a food processor. The food processor sits on a white counter.

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.

This is a side view of a white plate with zoodles, salmon and pesto on top. The dish is garnished with cashews and fresh cilantro leaves.

More zoodle recipes:

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This is an overhead view of a plate with zoodles and salmon. The salmon has pesto and fresh herbs.

Salmon + Spicy Pesto Zoodles

  • Author: Lindsay Grimes Freedman
  • Prep Time: 55 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 10 mins
  • Yield: 4 1x
  • Diet: Gluten Free
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Description

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.


Scale

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
  • 02 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

  1. Preheat oven to 400F.
  2. 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.
  3. Place the zoodles in a strainer lined with a clean dish cloth or paper towels.
  4. Sprinkle with sea salt and let them sit for about 10 minutes in the sink.
  5. While the zoodles are draining, prepare your fish.
  6. Place the salmon on a lined baking sheet, drizzle with olive oil and sprinkle generously with salt and pepper.
  7. Pop it in the oven for 15 minutes, until no longer translucent in the center.
  8. While the fish is cooking, place all the pesto ingredients in the food processor.
  9. Process for about 30 seconds.
  10. Use a rubber spatula to scrape down the sides and process once more until the pesto is chunky-ish but combined.
  11. When the zoodles are done draining, pat dry with the towel or paper towel.
  12. Place the zoodles in a pan with some olive oil over medium-high heat.
  13. After about 2 minutes, scoop 2/3 of the pesto in and use tongs to toss until well coated.
  14. Make a bed of zoodles on each plate. Place a piece of salmon on top of the zoodles.
  15. Top with a dollop of the remaining pesto.
  16. Sprinkle with any additional chopped cashews or herbs.

Notes

*Use 0-2 chilies depending on how spicy you like it!

Serving (1 slice): Calories 453; Fat 30.2g (Sat 5.2g); Protein 29.3g; Carb 22.1g (net carb 18.7g); Fiber 3.4g; Sodium 986mg

Enjoy!! xo