Salmon with Zoodles and Kale Pistachio Pesto
This meal may be light, but it's especially filling, thanks to its protein and fat content. Zucchini is used instead of spaghetti in a flavorful, cheese-less pesto and is topped with a simple salmon that can be mixed in with the noodles or eaten on the side.
Ingredients (serves 1)
- 1 large salmon filet
- 1 1/2 teaspoons extra virgin olive oil, divided
- Dash of salt and pepper
- 1/2 small lemon
- 2 large zucchini
Kale Pistachio Pesto
- 1 1/2 cups kale
- 2 tablespoons pistachio nutmeats
- 1 large garlic clove
- 2 tablespoons extra virgin olive oil
- Juice of 1 large lemon
- Dash of salt
1. Preheat oven to 425 degrees Fahrenheit. Spread the salmon filet on an aluminum-foil lined baking sheet. Drizzle on 1/2 teaspoon olive oil and add a dash of salt and pepper. Squeeze the lemon juice over the filet and transfer to the oven. Bake for 15-20 minutes until salmon is flaky.
2. While salmon is baking, prepare the zoodles and pesto, beginning with the pesto. Combine pesto ingredients in a blender or food processor, and blend until pesto is smooth but still has texture. Set aside.
3. Cut off both ends of the zucchini and cut in half crosswise. Spiralize using a small noodle blade. In a large pan, heat up remaining 1 tablespoon olive oil. Add zucchini noodles, and cook for about 2 minutes until noodles have just begun to soften. Remove from heat, and add pesto, tossing the noodles so they're evenly coated.
4. Transfer to a plate and top with salmon. Serve warm.