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Salmon + Spicy Thai 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

Description

You’ll love this easy weeknight dinner recipe for Salmon + Zoodles with Thai Pesto!! It comes together in 20 minutes! It’s low carb, gluten free + paleo!


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