Flaky, Oven-Baked Salmon with Zucchini Noodles & Pesto
If summer zucchini is overflowing, this is the recipe to make. Tender zucchini noodles are tossed with baked salmon, juicy tomatoes, crispy pancetta, and vibrant pesto for a fresh, flavorful meal that doesn’t feel heavy. A gluten-free dinner that delivers big comfort.
Pin Recipe
Servings: 6 servings
Calories: 496kcal
Equipment
Ingredients
- 1½ lb salmon fillet, skin on or removed
- 1 pint grape tomatoes or cherry tomatoes
- 3 Tbsp extra virgin olive oil, divided
- 1½ 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 walnut pesto
- Parmigiano Reggiano or Pecorino, grated
Instructions
- Prep the salmon. Preheat an oven to 325°F/163°C. Pat a 1½ 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 (my preferred doneness for the fish) when the internal temperature reaches 110-120°F/43-49°C. 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
- Zoodles: Don’t overcook—zucchini noodles go from crisp to mushy quickly. Once they start releasing lots of water, remove from the heat.
- Spiralizer: I strongly recommend using a spiralizer (or stand mixer attachment) over a julienne peeler or mandoline—it’s faster and creates a more pasta-like shape. Many stores (like Whole Foods) now sell zucchini noodles in the produce department.
- Zucchini size: Use large zucchini (or yellow squash); they’re much easier to spiralize than smaller ones.
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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