Seared Salmon with Pesto Zoodles
What do you need:
*Serving size 1
- 4 oz Wild Caught Salmon
- 1 medium Zucchini
- 1 tablespoon Pesto
- Handful of Asparagus
- 1 cup Mushrooms
- 1 cup Cherry Tomatoes
- 1 tsp. Olive Oil
How to prepare it:
- Step 1: Spiralize the zucchini.
- Step 2: Chop the mushrooms, tomatoes and asparagus.
- Step 3: Spray a pan with olive oil spray & cook the
- salmon stovetop. (We like to cover the pan so it cooks
- more evenly.)
- Step 4: In a separate stove-top pan, add 1 tsp. olive oil
- and garlic to pan. Add the mushrooms, tomatoes and
- asparagus. Sauté with sea salt and pepper. Cook until
- mushrooms are soft.
- Step 5: Once the salmon is cooked through (becomes
- soft and flaky), remove from the stove.
- Step 6: Spray a clean pan with non-toxic olive oil
- spray. Cook the spiralized zucchini with the pesto for
- a short time (you don’t want it to become too soft.)
- Step 7: Plate & Enjoy!
Notes:
- Feel free to add any seasonings that you like.
- One of my favorite parts of this meal is the flavor that the spices add!
Nutrition Facts Per Serving:
- 352 calories
- 19g fat
- 16g carbs
- 6g fiber
- 9g sugar
- 32g protein
