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Pesto Zoodles with Flaked Salmon

Zoodles are a great carb-free substitute for pasta, and are easy and fun to make. This recipe incorporates a homemade spinach pesto with a zesty lemon salmon to create the perfect light summer dish.

You will need:


3 cups baby spinach (packed)

2/3 cup toasted pistachios (unsalted) 2 cloves garlic

2 tsp lemon juice

¼-½ cup olive oil

Salt and pepper


2 large zucchini

¾ cup spinach pistachio pesto

Lemon and olive oil

Salt and pepper


4 salmon fillets

2 tbsp olive oil

1 Lemon (juice and zest)

Salt and pepper


Pesto: Combine spinach, pistachios, garlic, lemon juice, oil, salt and pepper into the food processor. Blend until the mix has reached the correct consistency.

Zoodles: Using a spiralizer or julienne peeler, create zucchini noodles. Stir in the pesto until zoodles are well coated. Add olive oil as needed. Season with salt and pepper. Add lemon juice to taste. Set aside to marinate.

Salmon: Preheat oven to 400°F. Place salmon onto a baking sheet and season with salt and pepper. Rub with lemon zest and drizzle with lemon juice and olive oil. Bake for 15 minutes. Once cooked, flake the salmon into small pieces using a fork.

Divide zoodles between individual plates and top with salmon.

Garnish with pepper and lemon zest (if desired) and serve!