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Pesto Zoodles with Pan-Seared Salmon
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Pesto zoodles with pan-seared salmon! A quick, healthy, easy meal that's sure to impress!
Course: Dinner
Servings: 2
Author: Emily
  • Two 6-8 ounce salmon fillets
  • 4 small-medium zucchini zoodled/spiralized/sliced into thin strips
  • 1/2 cup pesto - store bought or homemade
  • 1/4 cup shredded parmesan cheese
  • 2-3 tbsp Olive oil you need enough olive oil to cover the bottom of the pan to keep the salmon from sticking and olive oil to cook the zoodles.
  • Salt to taste
  • Pepper to taste
  1. Heat olive oil in a skillet (preferable a skillet with a lid) over medium - high heat, about 2-3 minutes.
  2. Sprinkle salmon fillets with salt and pepper.
  3. Place salmon, skin side up, in the skillet. Let the salmon cook for 8 minutes. Leave it skin side up, undisturbed until a good sear has formed. After 8 minutes, carefully loosen the edges of the salmon with a spatula and flip over. Then cover the pan with the lid and let cook for an additional 6 minutes. If you like your salmon more on the done side, cook it for 8 minutes.
  4. While salmon is cooking, heat another skillet over medium heat. Add 1 tbsp olive oil. Add zoodles from all four zucchini to the skillet and lightly sauté for 3-5 minutes, until just starting to get soft. As the zoodles start to get soft, remove from heat and stir in pesto.
  5. Finally, Tt serve, divide the zoodles between two plates, sprinkle with parmesan cheese, and top with salmon.
  6. Enjoy!