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+ servings

Zucchini Noodles and Salmon with Almond-Herb Pesto


  • 2 garlic cloves minced
  • 1/2 cup blanched slivered almonds
  • 1/2 cup herbed goat cheese shredded or crumbled (** Note: the original recipe called for grated parmesan cheese)
  • 1 tsp fine-grain sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup basil leaves packed
  • 1/2 cup flat-leaf parsley leaves packed
  • 1/2 cup mint leaves packed
  • 3/4 cup + 1 Tbs. extra-virgin olive oil
  • 2 Tbs. fresh lemon juice
  • 1 lb. salmon ** The top cuts are salmon steaks and the bottom cuts are fillets. It's best to buy wild for flavor and sustainability
  • 4 zucchini each about 8 oz, trimmed and run through the fine grates of a spiralizer


  • Pesto
  • In a food processor, add garlic, almonds, parmesan, sea salt, and pepper. Pulse until the almonds are ground fine.
  • Add the basil, parsley, mint, olive oil, and lemon juice and process until smooth
  • Transfer to a bowl and set aside.

  • Grill the Salmon
  • Pre-heat the grill to medium-high
  • Pat the salmon dry and season with a pinch of fine-grain sea salt and freshly ground black pepper
  • Place the salmon on the well-oiled grill. For fillets, put them on the grates skinless side first. (** If you like crispy skin, put the skin-side down first)
  • The salmon will release itself from the grates when it's ready. Use a flat spatula to flip the salmon over when it's 60% cooked. A 1" thick piece will cook in 6-10 minutes.
  • When done, remove from the grill and let rest

  • Assemble
  • Toss the zucchini “noodles” with 3/4 cup of the pesto until evenly coated; season with a bit more sea salt, to taste
  • For serving, arrange the salmon on top of the zucchini pesto noodles .. and drizzle a little more pesto on the salmon (reserving any that remains for another use)