Kale Pesto Zucchini Noodles and Salmon
This simple and healthy Kale Pesto Zucchini Noodles and Salmon dinner is ready in just 30 minutes! This zoodles recipe is one of our favorites!
Servings: 4 servings
For the Kale Pesto:
- 2 cups chopped fresh kale packed
- 1 cup fresh basil lightly packed
- ¾ cup 2 ounces grated Parmesan cheese
- ½ cup raw almonds may substitute walnuts, pecans or pine nuts
- 1 clove garlic
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- ¼ cup plus 2 tablespoons olive oil
- 3 large zucchini
- 8 ounces cherry tomatoes
- 1 ½ pounds salmon filets
- salt and pepper
- 2 tablespoons extra virgin olive oil divided
Make the pesto:
Place all pesto ingredients except for the olive oil in a food processor and process until finely chopped. With the processor running, add the olive oil through the feed tube and process until incorporated, scraping down the sides of the bowl as needed. Reserve 4 tablespoons (¼ cup) of the pesto for topping the salmon. Set aside.
Cook the salmon:
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Season the salmon with salt and pepper; place in the skillet skin-side-up. Cook for 3-4 minutes, flip over, and cook 4-6 more minutes until salmon is cooked through. Transfer to serving plates.
Meanwhile, cook the vegetables:
In another large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the tomatoes and cook, stirring often, 2 minutes. Add the zucchini and cook, stirring, for 2 minutes. Remove from the heat, add the pesto, and gently toss to combine. Serve zucchini noodles and tomatoes alongside salmon, topping each salmon fillet with 1 tablespoon of the reserved pesto. Enjoy!
Serving: 1/4 recipe | Calories: 661kcal | Carbohydrates: 15g | Protein: 49g | Fat: 46g | Saturated Fat: 9g | Cholesterol: 110mg | Sodium: 539mg | Potassium: 1672mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4465IU | Vitamin C: 81mg | Calcium: 366mg | Iron: 4mg
Nutrition information is only an estimate.
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