Caprese Pesto Zoodles with Grilled Salmon

 

This was one of those meals that came together in under 15 minutes and did not compromise on taste! It is super summery and I will for sure be enjoying this on repeat in the next few months. You can also pair the pesto zoodles with grilled shrimp, chicken or steak. I just am on a major crispy salmon kick, so I went with that! So yummy!

For this recipe, I used Cece's Veggie Co noodled Organic Zucchini. I normally use the zoodles in hot dishes like frittatas and "pastas", but honestly they were so tasty cold! Especially with pesto! I have said this multiple times, but purchasing pre noodled/spiralized veggies makes my life so much easier. It eliminates prep and cleaning time, plus it actually encourages me to eat more veggies! I have been using Cece's products for years and trust the quality. 

Check out where you can find Cece's products near you here. You can also catch a video of me this easy recipe on my IG stories. I saved it to my profile highlight "tutorials 2". Check it out! 

 

 

Prep Time15 minsCook Time10 minsTotal Time25 mins

 1 Container Cece’s Veggie Co Noodled Organic Zucchini
 3 tbsp Pesto of your choice or homemade
 ½ cup Chopped Grape Tomatoes
 ½ cup Cut Fresh Mozzarella
 1 tbsp Avocado Oil
 2 Pieces of Salmon
 Salt + Pepper to Taste

1

Remove organic zucchini noodles from packaging and pat dry with a towel or paper towel. This helps remove the access water.

2

Chop up grape tomatoes into half slices and set aside.

3

Cut up fresh mozzarella into small 1/2 inch pieces and set aside.

4

Heat up avocado oil in a grill cast iron pan. Once hot, place salmon fillet (s) skin up on the pan. Let cook for 5 minutes on each side. If you want it more we’ll done, leave it for longer. The cast iron grill pan makes the salmon super crispy!

5

Toss the zucchini noodles with the pesto, tomatoes and mozzarella cheese. Make sure the pesto evenly covers all the vegetables and cheese! Place in bowl (s) and set aside.

6

Once salmon is cooked to your liking, add it to the “noodles” and enjoy!

Ingredients

 1 Container Cece’s Veggie Co Noodled Organic Zucchini
 3 tbsp Pesto of your choice or homemade
 ½ cup Chopped Grape Tomatoes
 ½ cup Cut Fresh Mozzarella
 1 tbsp Avocado Oil
 2 Pieces of Salmon
 Salt + Pepper to Taste

Directions

1

Remove organic zucchini noodles from packaging and pat dry with a towel or paper towel. This helps remove the access water.

2

Chop up grape tomatoes into half slices and set aside.

3

Cut up fresh mozzarella into small 1/2 inch pieces and set aside.

4

Heat up avocado oil in a grill cast iron pan. Once hot, place salmon fillet (s) skin up on the pan. Let cook for 5 minutes on each side. If you want it more we’ll done, leave it for longer. The cast iron grill pan makes the salmon super crispy!

5

Toss the zucchini noodles with the pesto, tomatoes and mozzarella cheese. Make sure the pesto evenly covers all the vegetables and cheese! Place in bowl (s) and set aside.

6

Once salmon is cooked to your liking, add it to the “noodles” and enjoy!

Caprese Pesto Zoodles with Grilled Salmon

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