This dish was seriously tasty and super quick and easy. I’d been craving pesto spaghetti and this really did the trick without the refined carbs. My pesto recipe uses lemon juice so the tangy flavour works brilliantly with the salmon, although if you didn’t want the fish you could have a bowl of the Pesto Zucchini noodles on their own too!

I have tried many spiralisers to make vegetable ‘noodles’ and the GEFU Spiral Slicer Spiral Fix is by far the easiest and most effective I’ve used. I purchased mine from Sarah at The Raw Food Mum. She has a wonderful online store and is generously giving my readers a 10% discount on her spiralisers – just use the code SHRINKINGHUBBY at checkout. The link to her on-line store is here. You’re welcome!

Salmon with Pesto Zucchini Noodles

Serves 2

What you will need:

2 Salmon fillets

About 1 cup of the Shrinking Hubby’s Pesto (link here or see below) (you may wish to use more or less depending on your taste)

4 Zucchinis (courgettes) topped and tailed

Olive oil, salt and pepper

Lemon wedges (if using) to serve

How to bring it together

Create the zucchini noodles using a vegetable spiraliser. Place noodles in a colander, sprinkle liberally with good quality sea salt and drizzle with a splash of olive oil. Toss and let sit for about 30 minutes.

Zucchini ‘Noodles’

When ready to prepare the meal, you can either barbeque or pan fry the salmon (brush with a little olive oil, season with sea salt and pepper).

Meanwhile heat the pesto in a fry pan or wok, when warm, add the noodles and toss until they are coated and the noodles are heated.

Place the noodles on a plate and top with the salmon. Sprinkle with some chilli and serve with a squeeze of lemon if desired.

Enjoy!

The Shrinking Hubby’s Salmon with Pesto Zucchini Noodles

The Shrinking Hubby’s Pesto

What you will need:

1/4 cup pine nuts dry roasted (you can do this in the oven on some baking paper or in a non-oiled pan on the stove – keep an eye on them – they can burn quickly!)

1 1/2 cups fresh basil leaves

2 small garlic cloves (or 2 teaspoons good quality organic minced garlic)

3/4 cup shredded parmesan cheese

1/4 cup olive oil

juice of 1/2 a lemon

sea salt and freshly cracked pepper to taste

How to pull it together:

Place the pine nuts, basil, lemon juice, garlic, parmesan, salt and pepper in the bowl of a food processor (I used my Thermomix) and process until finely chopped. Gradually add the olive oil while the motor is running in a thin stream until well combined.