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Zoodles with pesto, salmon & roasted tomatoes
Zoodles with pesto, salmon & roasted tomatoes
751kcal Per person
41g Protein
22g Carbs
55g Fat
6g Fiber
Ingredients
- 1 salmon fillet
- 8 cherry tomatoes
- 1 ½ tablespoon olive oil (23 ml)
- 1 zucchini
- ½ red onion
- 1 clove garlic (5 g)
- 1 tablespoon pesto (15 g)
- 1 tablespoon cream cheese, reduced fat (15 ml)
- 1 ounce grated cheese (28 g)
Preparing this recipe
- Allow the salmon to thaw in a colander. Preheat the oven to 390°F (200°C).
- Place the cherry tomatoes in a baking dish and drizzle with half of the oil. Season with some pepper and salt. Roast the tomatoes in the oven for 15 minutes.
- Brush the salmon with the remaining half of the oil and season with pepper and salt. Heat the grill pan and grill the salmon for 8 minutes on each side until golden brown. The center of the salmon may remain slightly pink.
- Meanwhile, rinse the zucchini and create noodle strands using the spiralizer. Finely chop the onion and mince the garlic.
- Heat the remaining oil in a skillet. Sauté the red onion and garlic until translucent in about 2 minutes. Then add the zoodles, pesto and cream cheese and stir well. Season with pepper and salt. Let it sit on low heat for 3 minutes.
- Serve the zoodles in a deep bowl. Place the grilled salmon and roasted cherry tomatoes on top of the zucchini noodles. Finish the dish with the cheese.
Requisites:
- Baking dish 8 x 8 inches
- Spiralizer or grater
Tip van FitChef
1. Don't have a spiralizer at home? Grate the zucchini with a coarse grater; it's just as delicious.
2. Drizzle the dish with lemon juice.
3. Tasty with some fresh basil.
