You may have seen this dish floating around on social media recently, there’s been a few requests, so here is the recipe to my Salmon Zoodles Salad.

If you’re a lover of pasta dishes, this one’s for you, but a much healthier alternative. It’s light, perfect for summer and contains lots of veggies. This recipe is absolutely delicious and very quick to make which is an extra bonus, the perfect low-key dinner for during the holidays. If you wanted to simplify it even further, leave out the pesto.

Salmon Zoodles Salad

1 bunch asparagus, cut into 3cm pieces
8 mushrooms, sliced
¾ punnet cherry tomatoes
2 zucchinis, spiralised (flat peeled strips work well too)
500g salmon fillets, skin off, each fillet cut into about 5 pieces.
2 handfuls spinach leaves
1 large handful rocket leaves
1 tbsp capers (optional)
1 quantity pesto
½ tbsp olive oil
juice of half a lemon
shredded basil leaves, to serve
lemon wedges, to serve

Heat olive oil over medium heat and add salmon, asparagus, mushrooms and cherry tomatoes. Sear until salmon is ready to turn and add the zoodles. Continue until salmon is cooked to your liking; I like to leave quite a bit of the pink in the middle. Gently flake apart the salmon into smaller chunks and stir through spinach leaves, rocket leaves, half the pesto, lemon juice and capers if using. Top with small dollops of pesto and fresh basil leaves with lemon wedges on the side.

To Make the Pesto:
Place ½ tbsp water, 15g each of spinach and rocket, ½ cup firmly packed parsley leaves, 1 clove garlic, 15g chopped walnuts, ½ tbsp olive oil and 1 tbsp lemon juice in a food processor or thermomix. Blend just for a few seconds so the mixture doesn’t go to a paste consistency.



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