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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Pesto zoodles with salmon and blistered tomatoes

Pesto Zoodles With Salmon

Posted by: Ari Laing

We love these easy, flavorful pesto zoodles with salmon for a healthy weeknight dinner! Bake a fresh salmon fillet with tomatoes, then toss with sautéed zucchini noodles, crispy pancetta, and vibrant pesto sauce. Serve with lots of grated Parmigiano Reggiano. Light, but completely satisfying! GF

recipe +-

Posted by: Ari Laing
Pesto zoodles with salmon and blistered tomatoes
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5 from 2 votes

Pesto Zoodles With Salmon

We love these easy, flavorful pesto zoodles with salmon for a healthy weeknight dinner! Bake a fresh salmon fillet with tomatoes, then toss with sautéed zucchini noodles, crispy pancetta, and vibrant pesto sauce. Serve with lots of grated Parmigiano Reggiano. Light, but completely satisfying! GF
Prep Time10 mins
35 mins
Total Time45 mins
Course: Dinner, Lunch
Cuisine: American, Italian
Keyword: cooking zoodles, zoodle maker, zoodler
Servings: 6 servings
Calories: 496kcal
Author: Ari Laing

Equipment

  • Spiralizer
  • Large skillet
  • Rimmed baking sheet

Ingredients

  • 1 ½ lb salmon fillet skin on or removed
  • 1 pint grape tomatoes or cherry tomatoes
  • 3 Tbsp extra virgin olive oil divided
  • 1 ½ tsp Kosher salt divided
  • ¼ tsp freshly ground black pepper
  • 1 tsp granulated garlic
  • 4 oz pancetta cubed (can use bacon or guanciale)
  • 2 large zucchini
  • 1 cup pesto homemade or store-bought
  • Parmigiano Reggiano or Pecorino, grated, for serving

Instructions

  • Prep the salmon. Preheat an oven to 325F. Pat a 1 ½ lb fillet of salmon dry on all sides with a paper towel, then place on a rimmed baking sheet along with 1 pint of grape or cherry tomatoes. Drizzle both with olive oil, then season with 1 tsp Kosher salt and ¼ tsp of black pepper. To the salmon only, add 1 tsp garlic powder.
  • Bake the salmon. Place the salmon in a preheated oven and cook until tender and flaky, but very moist, about 20 minutes. Salmon is medium-rare (our preferred doneness for the fish) when the internal temperature reaches 110-125 F. The tomatoes should begin to burst slightly.
  • Cook the pancetta. While the salmon and tomatoes cook, heat a large nonstick skillet over medium-high heat. When hot, add 1 Tbsp olive oil and 4 oz cubed pancetta. Why add oil when cooking pancetta? It has much less fat to render than bacon and needs a little extra grease in the pan. Cook 5-7 minutes, stirring often, until the pancetta is mostly crisped on all sides. Transfer with a slotted spoon to a paper towel lined plate or bowl.
  • Cook the zoodles. To the hot skillet, add the zucchini pasta. The cook time is dependent on how done you want the noodles. They are safe to eat raw, so if you want them crunchier, cook for 2-3 minutes over medium-high heat, season with ½ tsp Kosher salt, then move on to the next step. If you want the noodles more cooked, you can heat them through, tossing often, for 7-8 minutes total. This is our preferred way to eat zoodles. The risk here is that they become too watery, so pay close attention to whether they're becoming too mushy.
  • Toss it all together. To the cooked zoodles, add 1 cup pesto (any type!), crispy pancetta, and tomatoes, then toss well. Add large pieces of flaked salmon on top, then carefully toss once more. Remove from the heat.
  • Serve immediately. Divide the pesto zoodles into bowls, then top with grated Parmigiano Reggiano or Pecorino Romano. Serve immediately!

Notes

  • Avoid overcooking zucchini pasta! Zoodles can go from crisp to mushy in a matter of minutes, so watch them carefully. You'll notice the zucchini noodles starting to let off lots of water as they begin to cook down. This is a good sign that your zoodles are about to overcook, so take them off the heat!
  • We highly recommend using a spiralizer (or KitchenAid spiralizer attachment) versus a julienne peeler or mandoline. Not only is a spiralizer the quickest way to make zucchini noodles, but it creates the a shape that is most similar to wheat pasta, which we just love!
  • Use large zucchini! Larger zucchini (or yellow squash) are much easier to spiralize than smaller squash.

Nutrition

Calories: 496kcal | Carbohydrates: 10g | Protein: 29g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1156mg | Potassium: 1068mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1758IU | Vitamin C: 30mg | Calcium: 107mg | Iron: 2mg
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