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YIELD

6 servings

TYPE

TIME

45 minutes

LEVEL

Intermediate

Here's What You'll Need

1

salmon fillet, grape tomatoes, olive oil, salt, pepper, granulated garlic, pancetta, zucchini, pesto, parmigiano reggiano

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Prep the Salmon

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.

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Bake the Salmon

3

Place salmon in a preheated oven and cook until tender and flaky, about 20 minutes. The tomatoes should begin to burst slightly.

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Cook the Pancetta

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

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Cook the Zoodles

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.

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Toss it all Together

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.

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Serve Immediately

7

Divide the pesto zoodles into bowls, then top with grated Parmigiano Reggiano or Pecorino Romano. Serve immediately!

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