Get ready to transform your dinner routine with this mouthwatering Pesto Vegetable Noodles Salmon recipe that promises to tantalize your taste buds and impress even the most discerning food lovers! In just 25 minutes, you'll create a restaurant-quality dish that's not only incredibly delicious but also packed with nutrition. Imagine tender, crispy-skinned salmon nestled on a bed of vibrant zucchini noodles, all kissed with aromatic pesto – this isn't just a meal, it's a culinary experience that will make you feel like a gourmet chef in your own kitchen!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 cups zucchini noodles
- 1 cup cherry tomatoes, halved
- 1/2 cup pesto
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
- Prepare the zucchini noodles using a spiralizer or julienne peeler, ensuring they are cut into uniform, thin strands.
- Heat olive oil in a large non-stick skillet over medium-high heat until it shimmers and becomes fragrant.
- Carefully place salmon fillets skin-side down in the hot skillet, cooking for 4-5 minutes until the skin becomes crispy and golden brown.
- Gently flip the salmon and cook for an additional 2-3 minutes, or until the fish is cooked to your desired doneness and reaches an internal temperature of 145°F.
- Remove salmon from the skillet and set aside on a warm plate, covering loosely with foil to keep warm.
- In the same skillet, add zucchini noodles and halved cherry tomatoes, sautéing quickly for 2-3 minutes to maintain their fresh texture and slight crispness.
- Reduce heat to low and stir in the pesto, coating the zucchini noodles and tomatoes evenly.
- Plate the pesto zucchini noodles and top with the cooked salmon fillets.
- Garnish with additional fresh basil or a sprinkle of parmesan cheese if desired, and serve immediately.
Tips
- Pat salmon fillets completely dry before seasoning to ensure a perfectly crispy skin.
- Use a spiralizer with sharp blades to create uniform, thin zucchini noodles for the best texture.
- Cook salmon skin-side down first to achieve that coveted golden-brown, crispy exterior.
- Don't overcook the zucchini noodles – they should remain slightly crisp and fresh.
- Use high-quality, fresh pesto for the most vibrant flavor.
- For extra flavor, try toasting pine nuts or adding a sprinkle of red pepper flakes.
- Serve immediately to enjoy the optimal temperature and texture of both salmon and noodles.
- If you prefer, you can substitute zucchini noodles with other vegetable noodles like yellow squash or carrots.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 32g
Fat: 26g
Saturated Fat: 5g
Cholesterol: 90mg
