Pesto Salmon over Zucchini Noodles

Food, Recipes

Pesto is a family favorite over here! My toddler seriously will eat just about anything if there is pesto on it and tonight I served Pesto Salmon over Zucchini Noodles. It was quickly devoured by all.

Ingredients:

PESTO–>

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano cheese
  • 1/2 cup EVOO
  • 1/3 cup roasted pine nuts (lay on baking sheet and cook for 10 minutes in 350 degree oven)
  • 3 garlic cloves minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp anchovy paste (trust me ADD IT!)

SALMON–>

  • 4 – 4oz pieces of salmon
  • 4 tbsps pesto
  • 4 pieces of aluminum foil

ZUCCHINI NODDLES–>

  • 2 spiraled zucchini noodles (I buy organic zucchini noodles in bulk–12oz each bags inside a large box that contains 3 packages) at Costco in the frozen food department)
  • 1/4 cup pesto (you can add more if you want it super pesto-y!)
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • pinch of red pepper flakes
  • fresh Parmesan-Reggiano for topping

Directions:

  1. Heat oven to 400 degrees.
  2. Using a food processor add all pesto making ingredients to it besides the EVOO. Once well blended slowly add in the EVOO until texture is a thick sauce consistently. (HACK: if you don’t have time to make your own pesto–>buy store bought pesto (from Italy has the best taste in my opinion) and just add some anchovy paste to it in the food processor for extra zing. If you do make the pesto, make an extra batch and freeze it in an ice cube tray to pop out for future use!!)
  3. Place each salmon filet on top of a piece of foil (allow the piece to be large enough to make a sack for the salmon to cook in–typically about 2 inches extra on each side). Add 1 TBSP of pesto to each filet and spread evenly across the top.
  4. Once oven is completely warm, place salmon packets in the oven to cook for about 15 minutes or until internal temperature reaches 145 degrees Fahrenheit. Remove from oven and leave in foil until serving.
  5. While your salmon is baking, heat a large skillet and add your zucchini noodles. I throw mine in frozen and once thawed drain all excess water. Add the zucchini back to pan after draining and add in the 1/4 cup of pesto, salt, pepper and red pepper flakes. Cook until soft.
  6. Plate your zucchini noodles in a large bowl and top with salmon. Add freshly grated Parmesan-Reggiano and additional red pepper flakes if you like a little more spice.
  7. Pour yourself a glass of buttery chardonnay and cheers yourself on a delicious meal. (if you don’t like chardonnay, a light pinot noir would also pair lovely with this meal)