Zucchini Noodles with Creamy Avocado Pesto and Spicy Coconut Salmon

Ever since starting Freckled Foodie and continuously photographing my meals, I’ve noticed one stand out consistent meal: zucchini noodles and salmon. Don’t get me wrong, I love a good bowl of pasta. In no way am I going to tease you to believe that this will replace the hearty, comforting, nap induced bliss you feel after a bowl of hot pasta. However, what I can tell you, is that there are many of nights I actually prefer to have this meal instead (I know, blasphemy). I was always skeptical of “zoodles” for this exact reason. Refusing to accept them as a form of pasta, I changed my mindset to view them as simply another delicious option for a meal, which is exactly what they are. This meal’s pulling force that continues to suck me in on a weekly basis is the place it lands on the taste / effort scale. This meal is exceptionally easy to make, especially if you follow some of my prepping tips below, and requires minimal effort in the kitchen. It also is a refreshing, light, and delicious dinner or lunch option while seemingly impressive to dinner guests. Plus, these zoodles are simply aesthetically pleasing when they so perfectly resemble long ribbons.

Recipe

Ingredients (serves 2):

  • Salmon (2 filets)
  • Zucchini (2)
  • Avocado (1)
  • Lemon (1)
  • Lime (1)
  • Basil (1 package)
  • Walnuts (½ cup)
  • Olive oil
  • Coconut oil
  • Salt & pepper
  • Red pepper flakes

Special Equipment: food processor, vegetable spiralizer

Directions:

  1. Prepare the creamy avocado pesto:
    1. In a food processor, combine 1 avocado, 1 package of basil, ¼ cup of walnuts, the juice of 1 lime, around 1 cup of olive oil, and salt & pepper
    2. Blend until it reaches a smooth creamy texture
    3. Add more olive oil if necessary
    4. **This does not include garlic because it is low FODMAP compliant, but if garlic is something you enjoy eating and can tolerate then add it in**

Meal prep tip: double the avocado pesto recipe and put the remaining sauce in an ice cube tray (I use a silicone large whiskey-ice tray) in the freezer. Once frozen, pop the pesto cubes out and store them in the freezer for later use.

  1. Using the spiralizer of your choice, I prefer to use this one, prepare the zucchini noodles
    1. Personally, I like to use the ribbon blade so that the noodles are wider and have more body
  2. Place the zoodles on a parchment lined baking sheet and cook in the oven @ 425 degrees for ~7 minutes. This allows the zucchini to cook while also slightly drying it out to avoid mushy noodles
  3. Rub the non-skin side of the salmon with coconut oil, lemon juice, red pepper flakes, and salt & pepper
  4. Place the salmon on a parchment paper lined baking sheet and cook @ 425 degrees for around 10 minutes or until almost cooked to your desire
  5. Finish the salmon in the oven on broil until a nice crust has formed (watch closely because this can easily burn or overcook depending on your oven)
  6. Once the zoodles are cooked through, mix them with the creamy pesto sauce and top with the baked salmon and enjoy hot!
  7. Alternate toppings / mix ins: extra avocado, grape tomatoes, toasted sesame purple cabbage, or seaweed flakes

Diet/Allergy Compliant:

  1. Whole 30
  2. Paleo
  3. Pescatarian
  4. Low FODMAP
  5. Gluten Free
  6. Soy Free

2 thoughts on “Zucchini Noodles with Creamy Avocado Pesto and Spicy Coconut Salmon”

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