This recipe consists of zoodles and pesto, similarly to the Broccoli Kale Burrata Pizza I recently shared. However, the ingredients are used in different ways, and this dish is significantly quicker to make. I eat salmon for dinner at least once a week, and while I usually cook it in a bit of oil, salt, and pepper, I decided it was time to change things up and pair it with something healthier than potatoes. The zoodles are a great compliment to the salmon and fill you up without making you feel overloaded.
For those of you who feel like you simply don't have the time to cook, this recipe is for you! It takes no more than 20 minutes and has 5 primary ingredients. While it's quick and easy to make it is still a meal that will keep you full, and feeling satisfied.
What's on your grocery list?
- Package salmon fillet (price varies)
- Vegan, Kale, Cashew & Basil Pesto ($3.79)
- Zucchini Spirals ($2.69)
- Yellow Onion or Shallots ($0.79/$0.99)
- Fresh Thyme ($1.79)
- Onion Salt ($1.99)
- Pepper ($1.99)
- Salt ($1.99)
Prep Time: 3 Minutes
Cook Time: 20 Minutes
Servings: 2
Ingredients:
- Package salmon fillet
- Vegan, Kale, Cashew & Basil Pesto
- Zucchini Spirals
- Yellow Onion or Shallots
- Fresh Thyme
- Onion Salt
- Pepper
- Salt
Instructions:
Preheat oven to 400 degrees, slice salmon into fillets, and freeze the extra fillets in individual ziploc bags. Season both sides of the two fillets with onion salt, salt, and pepper, then add to a baking sheet lined with foil or sprayed with olive oil. Top salmon with generous portions of pesto.
Once your oven has reached 400 degrees, add salmon on a middle rack and bake for about 20 minutes.
When the timer hits 10 minutes, chop 1/3 - 1/4 cup yellow onion or shallots, then add to a medium sized skillet with olive oil. Let onions cook for about a minute, then add half the bag of Zoodles. Chop thyme or use your your fingers to remove the leaves from the sprig (the leaves are the part you want to use). I recommend adding about a tablespoon of thyme to the zoodles and onions. Season zoodle mixture with salt, pepper, and onion salt.
Remove salmon from oven after 20 minutes and plate over zoodle mixture, topping your salmon off with extra pesto.
This recipe is both yummy and easy, and another great one for those of you interested in making quick recipes that consist of few ingredients.
XX Delaney
