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!
Ingredients:
Directions:
Remove organic zucchini noodles from packaging and pat dry with a towel or paper towel. This helps remove the access water.
Chop up grape tomatoes into half slices and set aside.
Cut up fresh mozzarella into small 1/2 inch pieces and set aside.
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!
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.
Once salmon is cooked to your liking, add it to the “noodles” and enjoy!
Ingredients
Directions
Remove organic zucchini noodles from packaging and pat dry with a towel or paper towel. This helps remove the access water.
Chop up grape tomatoes into half slices and set aside.
Cut up fresh mozzarella into small 1/2 inch pieces and set aside.
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!
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.
Once salmon is cooked to your liking, add it to the “noodles” and enjoy!
