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Salmon With Pesto Veggie Noodles

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30min

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4 servings

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This Salmon With Pesto Veggie Noodles dish combines perfectly seared salmon fillets with vibrant spiralized vegetable "noodles" tossed in fresh basil pesto. The tender, flaky salmon provides a rich protein source while the colorful vegetable spirals offer a lighter, nutrient-dense alternative to traditional pasta. Bright, herbaceous pesto ties everything together with its garlicky, nutty flavor profile. This elegant yet simple meal delivers impressive nutritional benefits and restaurant-quality presentation with minimal effort.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Fish

Nuts

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the salmon

Pat the salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let sit at room temperature for 10 minutes while preparing other ingredients.

2
Prepare the vegetables

Wash the zucchini and yellow squash. Cut off the ends of each vegetable. Using a spiralizer, turn the zucchini and yellow squash into noodles. If you don't have a spiralizer, use a vegetable peeler to create long ribbons. Wash the cherry tomatoes and cut them in half.

3
Make the pesto

In a food processor, combine the basil leaves, pine nuts, and garlic cloves. Pulse until coarsely chopped. Add the grated Parmesan cheese and pulse again. With the processor running, slowly drizzle in 1/4 cup olive oil until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.

4
Cook the salmon

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Once hot, place the salmon fillets skin-side down (if skin-on). Cook for 4-5 minutes until the skin is crispy. Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F (63°C). The salmon should be slightly pink in the center but flake easily. Remove from the pan and set aside.

5
Cook the vegetable noodles

In the same pan (no need to clean), add the remaining tablespoon of olive oil. Add the spiralized zucchini and yellow squash. Sauté for 2-3 minutes until just tender but still crisp. Be careful not to overcook as the noodles can become mushy.

6
Add tomatoes

Add the halved cherry tomatoes to the pan. Cook for another minute until slightly softened.

7
Season the vegetables

Season the vegetable mixture with the remaining salt and pepper. Stir to combine.

8
Add the pesto

Remove the pan from heat. Add 3/4 of the prepared pesto to the vegetable noodles. Toss gently to coat all the vegetables evenly.

9
Prepare the lemon

Cut the lemon in half. Squeeze the juice from half the lemon over the vegetable noodles. Cut the remaining half into wedges for serving.

10
Plate the dish

Divide the pesto vegetable noodles among four plates. Place a salmon fillet on top of each serving of noodles.

11
Add finishing touches

Drizzle the remaining pesto over each salmon fillet. Garnish with additional basil leaves if desired. Serve with lemon wedges on the side.

12
Serve immediately

Enjoy while hot. The dish is best served fresh as the vegetable noodles will continue to soften if left to sit.

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