If you’re looking for a fresh, nutritious, and flavorful meal, this Kale Pesto Zucchini Noodles with Salmon is the perfect option. The homemade kale pesto, made with fresh kale, basil, almonds, and Parmesan, is vibrant and full of nutrients. Paired with tender zucchini noodles and perfectly cooked salmon, this dish is not only healthy but also incredibly satisfying. It’s a great low-carb alternative to pasta, and the rich pesto sauce adds a delicious burst of flavor to every bite.
Ingredients:
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 (or substitute with walnuts, pecans, or pine nuts)
- 1 clove garlic
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- ¼ cup plus 2 tablespoons olive oil
For the Zucchini Noodles and Salmon:
- 3 large zucchini (spiralized to make zucchini noodles)
- 8 ounces cherry tomatoes, halved
- 1 ½ pounds salmon filets
- Salt and pepper, to taste
- 2 tablespoons of extra virgin olive oil, divided.
Instructions:
- Make the kale pesto: In a food processor, combine the chopped kale, basil, Parmesan cheese, almonds (or other nuts), garlic, salt, and black pepper. Pulse until the ingredients are finely chopped. Slowly drizzle in ¼ cup plus 2 tablespoons of olive oil while the processor is running, blending until the pesto reaches a smooth consistency. Taste and adjust seasoning if needed. Set aside.
- Prepare the zucchini noodles: Utilize a spiralizer or vegetable peeler to make zucchini noodles from the zucchini. Set the noodles aside for later use.
- Cook the salmon: In a large skillet, warm 1 tablespoon of olive oil over medium heat. Season the salmon filets with salt and pepper. Place the salmon filets skin-side down in the skillet and cook for 4-5 minutes, then flip and cook for another 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Cook the zucchini noodles and cherry tomatoes: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and cherry tomatoes. Cook for 3-4 minutes, stirring occasionally, until the zucchini noodles are tender but still have a slight crunch, and the cherry tomatoes are softened.
- Combine and serve: Remove the skillet from the heat and toss the zucchini noodles and tomatoes with the kale pesto until well coated. Serve the pesto zucchini noodles with the cooked salmon filets on top. Garnish with extra Parmesan cheese, if desired, and enjoy!
Conclusion:
This Kale Pesto Zucchini Noodles with Salmon is a perfect balance of fresh, wholesome ingredients and rich flavors. The kale pesto adds a vibrant, nutrient-packed element to the dish, while the zucchini noodles provide a light and healthy alternative to traditional pasta. Paired with tender, flaky salmon, this dish is not only delicious but also full of vitamins, protein, and healthy fats. It’s a perfect meal for when you’re craving something light yet satisfying.
Kale Pesto Zucchini Noodles with Salmon: A Light and Healthy Dinner
A healthy and flavorful dish of zucchini noodlestossed in kale pesto, topped with fresh cherry tomatoes and tender salmonfilets. Perfect for a low-carb, nutrient-packed meal.
Ingredients
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 or substitute with walnuts, pecans, or pine nuts
- 1 clove garlic
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- ¼ cup plus 2 tablespoons olive oil
For the Zucchini Noodles and Salmon:
- 3 large zucchini spiralized to make zucchini noodles
- 8 ounces cherry tomatoes halved
- 1 ½ pounds salmon filets
- Salt and pepper to taste
- 2 tablespoons of extra virgin olive oil divided.
Instructions
- Make the kale pesto: In a food processor, combine the chopped kale, basil, Parmesan cheese, almonds (or other nuts), garlic, salt, and black pepper. Pulse until the ingredients are finely chopped. Slowly drizzle in ¼ cup plus 2 tablespoons of olive oil while the processor is running, blending until the pesto reaches a smooth consistency. Taste and adjust seasoning if needed. Set aside.
- Prepare the zucchini noodles: Utilize a spiralizer or vegetable peeler to make zucchini noodles from the zucchini. Set the noodles aside for later use.
- Cook the salmon: In a large skillet, warm 1 tablespoon of olive oil over medium heat. Season the salmon filets with salt and pepper. Place the salmon filets skin-side down in the skillet and cook for 4-5 minutes, then flip and cook for another 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Cook the zucchini noodles and cherry tomatoes: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and cherry tomatoes. Cook for 3-4 minutes, stirring occasionally, until the zucchini noodles are tender but still have a slight crunch, and the cherry tomatoes are softened.
- Combine and serve: Remove the skillet from the heat and toss the zucchini noodles and tomatoes with the kale pesto until well coated. Serve the pesto zucchini noodles with the cooked salmon filets on top. Garnish with extra Parmesan cheese, if desired, and enjoy!