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Pan-Seared Salmon with Pesto Bruschetta Zoodles

Simple one pan meal full of skin-loving omega-3 fats.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Author: Katie Stewart Wellness

Ingredients

For the zucchini:

  • 2 zucchini spiralized
  • Drizzle extra virgin olive oil for cooking

For the pesto:

  • 2 cups fresh basil
  • 2/3 cup extra virgin olive oil
  • ¼ cup sunflower seeds
  • 2 cloves garlic
  • 1 ½ tsp lemon juice
  • ¼ cup nutritional yeast
  • Unrefined salt to taste

For the bruschetta:

  • 1 roma tomato diced
  • 1 clove garlic minced
  • Splash of apple cider vinegar
  • Splash of extra virgin olive oil

For the fish:

  • 3-4 ounces wild salmon
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic minced
  • 2 tsp lemon juice
  • 2 tbsp fresh parsley chopped
  • Unrefined salt to taste

Instructions

  • Use a spiralizer to turn the zucchini into noodles. Set aside.
  • Add all the ingredients for the pesto into a mini food processor. Pulse until pureed down. Set aside.
  • Add all the ingredients for the bruschetta to a small bowl and mix until well combined. Set aside.
  • Heat olive oil over medium-high heat in a pan. Add zucchini noodles and saute for about 5-7 minutes or until al dente. During the last minute of cooking, add desired amount of pesto to the pan. Set aside and cover to keep warm.
  • In the same pan, place salmon skin-side down. Drizzle with olive oil and lemon juice. Sprinkle with garlic, parsley, and salt. Sear on each side for about 3 minutes (or until cooked through).
  • To assemble, place pesto zoodles on a plate and mix the tomatoes in. Plate with the cooked salmon and fresh avocado (if desired).

Notes

Store the extra pesto in the fridge and use within 3-4 days. Alternatively, you can freeze for use at a later date.