Lemony Pesto Zoodles with Asparagus and Salmon

5 from 7 votes

Lemony Pesto Zoodles with Asparagus and Salmon

These lemony pesto zoodles with asparagus and salmon are very delicious and light. This is a great recipe for spring and asparagus season. It is easy to make and very nutritious.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Keyword: lemon salmon zucchini noodles, pesto zucchini noodles

Servings: servings

Calories: 474kcal

Equipment

Food processor
Spiralizer

Ingredients

Pesto

1 oz baby spinach
1 oz arugula
¼ cup pine nuts
½ cup parmesan
1 lemon lemon zest of 1 lemon and lemon juice of ½ lemon
¼ cup olive oil extra virgin
1 garlic clove
salt and pepper

Zoodles

4 zucchini
1 lb asparagus weight for unpeeled asparagus
1 lb salmon
2 teaspoon olive oil extra virgin

US Customary - Metric

Instructions

Pesto

Prepare the pesto by adding all the ingredients to your food processor. Mix them until you have a creamy consistency.

Zoodles, Asparagus and Salmon

Next, heat two pans on medium heat with 1 teaspoon olive oil for each pan. We will use one for the asparagus and one for the salmon. You can also sauté them one after another.
In the meantime, spiralize your zucchinis for the zoodles. Cut the salmon into larger chunks. Cut the ends of the asparagus and peel if needed.
Add the salmon and the asparagus to their pans. First sear the salmon from one side until it gets a golden colour. Then flip it and sear it from the other side. Sauté the asparagus until it gets some colour and is slightly soft. Set both aside.
Add the zoodles to the pan you used for the asparagus. Sauté them, but not for too long! Otherwise they will get soggy.
Mix the zoodles, asparagus, salmon and the pesto in a large bowl. Add salt and pepper to taste. Optional: mix in some more arugula and top the zoodles with parmesan and lemon juice.

Nutrition