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Caprese Pesto Zoodles with Grilled Salmon

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

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!