This week’s recipe is light, savory, and falls right in line with the anti-inflammatory lifestyle.
Densely packed with Omegas, this low-cal, low-carb option features everything you need to start this year with a kick! Perfect for weekends or simply a quiet night in.
AVOCADO PESTO ZOODLES (Noodles) WITH SALMON
Want to spice up this low-carb option even more?
Throw in some roasted Cherry tomatoes on the side, you’ll thank me later!
You can do this with any fish, swap in white fish if salmon isn’t your favorite seafood. Try roasting some cherry tomatoes alongside the salmon/fish. This adds another flavor dimension and more vegetables. This comfortably feeds two people.
You will need:
- 2 frozen salmon steaks (pop into the sink ahead of time to defrost, add warm water if vacuum sealed) or fresh if you can get it
- 1 medium to large zucchini
- 1 avocado
- 1/4 cup grated parmesan
- 1 tablespoon of pesto (I buy a gluten-free one)
- half a lemon
- 1 tablespoon of black pepper (reduce if not such a fan of pepper)
- a spiralizer, mandolin or very sharp knife
- 1 lemon
Method:
- First, pop the salmon in the oven at 180 degrees Celsius for 20 minutes, I season with some lemon juice and pepper, feel free to add own seasoning – Italian flavours work well in this recipe (Basil, tomato, pepper, garlic).
- Make fine noodles out of your zucchini using the spiralizer, mandolin or using a very sharp knife cut it lengthways, and then lengthways again. Then create thin linguine shaped slices if using a knife.
- Mash the avocado with the lemon juice, black pepper, and pesto and set aside.
- Once the salmon is cooked through (easily flakes) pop your zoodles on individual plates and top with the avocado mixture and salmon. Top it all off with parmesan and extra pesto if you want.
- Enjoy 🙂
Options:
- For a different twist, omit the avocado and add shredded red cabbage and sliced cherry tomatoes. Keep the pesto and lemon as dressing or switch it up with olive oil and balsamic for added flavor.
- If you’re heading to a BBQ, consider turning this dish into a summer warm salad. Break the salmon into pieces, cut the zoodles into shorter lengths, toss everything together, and serve.
A perfect blend of flavors and a healthy start to your year – Enjoy!
