Zucchini noodles…ZOODLES! I love them. I make them all the time. The moment my spiralizer came in the mail, a special bond between myself and “faux” noodles was formed. A solid bond of love that shows no sign of breaking anytime soon.
I mean, nothing will ever be as good as real pasta…but zoodles definitely trick my brain into thinking I’m eating something comforting, the same way spaghetti makes me feel. And zucchini is super low in calories, so you can you fill your plate without a second thought.
For this recipe, I used my Pesto Sauce (its dairy-free) and topped it with burst tomatoes and some simple seared salmon. It’s a super simple, quick, healthy recipe to make and the flavors really pack a punch.
Oh! And this is the spiralizer I use: Paderno Spiralizer
I LOVE it!! It’s super easy to use and clean and you can spiralize so many different veggies and fruits with it.
Pesto Zoodles with Burst Tomatoes & Seared Salmon
3-4 large zucchinis
2 cups cherry tomatoes
1 tablespoon extra virgin olive oil
1 lb salmon, cut into 4 fillets, skin removed
2 tsp garlic powder
Salt and fresh ground black pepper on hand for salmon and tomatoes
Rinse off the zucchinis and spiralize them, set them aside in a large bowl. Heat a heavy skillet on the stovetop, and drizzle in 1 tablespoon of olive oil. Once oil gets hot, add the tomatoes to the pan and sprinkle with salt and pepper. Cook the tomatoes in the pan on medium-high heat until they get nice and roastey and blistered. The skin should burst, so be careful! This can take anywhere from 5-10 minutes. Once they are cooked well, remove them from the pan and set aside. Next, season the salmon fillets well with salt, pepper and garlic powder on each side. Heat a grill pan or regular skillet on high heat and once hot, place the fillets in the pan and leave them alone for 2 minutes to create a nice sear. Reduce the heat to medium and flip the fillets and cook for another 5-6 minutes or until cooked through to your desired doneness. While the salmon is cooking, heat a large skillet on medium and add the zucchini noodles and pesto sauce and sautee for about 2-3 minutes. They should cook and release some of their liquid, but shouldn’t be limp. The water from the zucchini will help the pesto spread evenly. Remove from pan, top with tomatoes and seared salmon and serve immediately!