Zucchini pasta is a great gluten-free alternative to pasta.
This recipe is light yet filling and includes plenty of omega-3 rich ingredients, including salmon and avocado. People can replace the salmon with another fatty fish, such as tuna or mackerel, to get the same omega-3 benefits.
Cooking tip: Make zucchini noodles using a potato peeler. Peel the full length, rotating the zucchini, to get even, linguine-like noodles.
Salmon with Zucchini Pasta and Pesto
You will need:
- 2 frozen salmon steaks (pop into the sink ahead of time to defrost, add warm water if vacuum sealed) or fresh if you can get it
- 1 medium to large zucchini
- 1 avocado
- 1/4 cup grated parmesan
- 1 tablespoon of pesto (I buy a gluten-free one)
- half a lemon
- 1 tablespoon of black pepper (reduce if not such a fan of pepper)
- a spiraliser, mandolin or very sharp knife
- 1 lemon
Method:
- First, pop the salmon in the oven at 180 degrees Celsius for 20 minutes, I season with some lemon juice and pepper, feel free to add own seasoning - Italian flavours work well in this recipe (Basil, tomato, pepper, garlic).
- Make fine noodles out of your zucchini using the spiraliser, mandolin or using a very sharp knife cut it lengthways, and then lengthways again. Then create thin linguine shaped slices if using a knife.
- Mash the avocado with the lemon juice, black pepper, and pesto and set aside.
- Once the salmon is cooked through (easily flakes) pop your zoodles on individual plates and top with the avocado mixture and salmon. Top it all off with parmesan and extra pesto if you want.
- Enjoy :)
- Options: take out the avocado, and beef it up with shredded red cabbage, sliced cherry tomatoes, keep the pesto and lemon as dressing or switch it up for olive oil and balsamic. Yum.
If you are going to a BBQ this could be a good summer warm salad option, break up the salmon into pieces, cut the zoodles into shorter lengths, toss it all together and serve.
