I haven’t had much luck cooking salmon in the past, which is a shame because my family really likes it. But this is a delicious and easy to prepare dish, and it’s perfect served over zucchini noodles (squashta in my book).Using prepared non-GMO, vegan pesto saves me a few steps, but feel free to make your own.

 

 

Serves 2-4

Ingredients:

  • 1-2 lbs. wild-caught Salmon filets – (plan 1/2 lb. per person)
  • 1-2 large Zucchini
  • 1 Large yellow Squash (can be in place of 2nd zucchini)
  • Pesto*
  • 2-3 cloves of Garlic, crushed
  • 2 T Olive Oil, 1 ½ to cook with, ½ T to drizzle over salmon before seasoning
  • Salt & pepper to season (I like to cook with kosher or sea salt and season food with Himalayan sea salt)
  • Red Pepper flakes (pinch)
  • Pine Nuts for sprinkling over the top

 

Directions:

Wash then spiralize the zucchini and squash into spaghetti-like ribbons, set aside.  Heat olive oil and crushed garlic until the garlic is fragrant and just golden.  Add the Squashta to the oil and garlic and sauté until al dente, set on a platter and set aside. Add olive oil and a pinch of red pepper flakes to large sauté pan and heat over a high flame until very hot. Wash off salmon fillets then pat dry and drizzle with olive oil, season with kosher salt and pepper.  Add salmon to the hot pan and sear.  When the cooked side is just opaque carefully flip over to sear other side as well.

Place the seared salmon filets on top of the squashta and sprinkle with pine nuts.  Serve and Enjoy!

 

Notes:

* Salmon is best served when cooked Medium, while it is still pink and moist inside

 

 

Debbie Janoff, CINHC, AADP
Wholey Fit Nutrition
www.wholeyfitnutrition.com
info@wholeyfitnutrition.com

 

 

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