Here's What You'll Need
1
salmon fillet, grape tomatoes, olive oil, salt, pepper, granulated garlic, pancetta, zucchini, pesto, parmigiano reggiano
VIEW MORE
2
Pat salmon dry with a paper towel, place on a baking sheet along with grape tomatoes. Drizzle with olive oil, season with salt and pepper. To the salmon only, add 1 tsp garlic powder.
VIEW MORE
3
Place salmon in a preheated oven and cook until tender and flaky, about 20 minutes. The tomatoes should begin to burst slightly.
VIEW MORE
4
Heat a skillet. When hot, add olive oil and pancetta. Cook 5-7 minutes, until crisped on all sides. Transfer with a slotted spoon to a paper towel lined plate
VIEW MORE
5
Add zucchini pasta to hot skillet. Cook over medium-high heat for 2-3 minutes for crunchy noodles or 7-8 minutes for softer. Season with salt.
VIEW MORE
6
To the cooked zoodles, add pesto, pancetta, and tomatoes, toss well. Add flaked salmon on top, then carefully toss once more. Remove from the heat.
VIEW MORE
7
Divide the pesto zoodles into bowls, then top with grated Parmigiano Reggiano or Pecorino Romano. Serve immediately!
VIEW MORE