I’ve been on a health kick recently, but with all my recent travels and the start of wedding season, it’s been tough to stick to a steady routine and diet. So many decadent distractions everywhere! That’s why I love super simple recipes that are easy to whip up in the kitchen, but still good for you. Salmon is my go-to protein for weeknight dinners, and I’ve recently been pairing it with a little bit of pesto, garlic, tomatoes and zucchini noodles. So light, refreshing, and packed with a ton of flavor.
Here’s my recipe for Salmon Zoodle Bowls – everything you dreamed of for those busy weeknights. What are some of your tips and tricks for eating healthy with a busy schedule? I’d love to hear from you!
When you’re off your blogging game and Instagram Story is the best picture you have…
Ingredients (serves 2)
1.5 tbsp olive oil
4 zucchinis – washed, peeled and spiralized into noodles
Salt and pepper, to taste
3 cloves of garlic, diced
2 small salmon fillets, cut into three pieces each and marinaded in a little bit of olive oil, s&p and the diced garlic
1/2 a tomato, diced
2-3 tsp of pesto, depending on your taste
Grated parmesan cheese
First, prep your zoodles. Lightly fry the spiralized zucchini noodles in 1 tbsp olive oil and garnish with salt & pepper and any other spices to your liking. I usually add some onion powder and parsley flakes, but you can also add red chilli flakes for an added kick. This should only take a few minutes – avoid frying for too long, or the zoodles will become mushy and let out moisture. Keep em’ crispy! Once this is done, arrange the zoodles in a bowl.
Next up, take your salmon pieces (already marinaded in olive oil, s&p and garlic) and lightly pan-fry them for a few minutes on each side in half a tbsp of olive oil. As you’re frying them, drop in the diced tomatoes and add pesto over the salmon pieces. Stir this mixture so that the pesto combines with the tomatoes and coats the salmon. Cover until the salmon pieces are completely cooked (this should taken around 5-10 minutes longer depending how thick the salmon pieces are).
Spoon the salmon, pesto and tomato mixture over your zoodles. Garnish with fresh parmesan cheese, freshly cracked pepper and a little more pesto if you please. Enjoy! Guilt-free and delicious.