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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
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!