15 Minute Fish and Pesto Dinner

Pesto makes (almost) everything taste better, in my opinion.


However, salmon and I have a fickle relationship. My body feels good when I eat it. I enjoy the affects it has on my skin, energy level, and overall feelings of satisfaction. Sometimes it sounds REALLY good to me. Other times...nope.


The other day I had salmon in the fridge I had gotten at the beginning of the week that needed to be used or frozen. Each day it felt like it was staring at me waiting to be eaten, and each night I created an excuse not to use it. I didn't want it. But I knew it would make me feel good if I actually ate it.


Then, I had an idea- just add pesto!


You know I love my sauces. Pesto is right at the top of that sauce loving list. It is so easy to make and can be added to anything for flavor, whether it's fish for dinner or scrambled eggs for breakfast. It turns dishes up a notch and makes anything a tad more appealing.


I also love pesto because it freezes so well. It's a meal prepping secret weapon. I make a huge batch then portion it out into an ice cube tray. Once they freeze, pop them out and place them in a glass container in the freezer. Warm them up in a pan when ready to use. Easy as... pesto!


This dinner was super fast to make. When life feels too busy to make a good, home cooked meal, having frozen pesto and fish you can steam in minutes is a lifesaver. This healthy recipe includes steamed salmon, spiralized zucchini, and homemade pesto. If you don't have a spiralizer for the zucchini, chop it up and saute it for a few minutes and it will be just as tasty.


I hope you enjoy this recipe as much I do!




15 Minute Fish and Pesto Dinner

Serves 2


Ingredients

  • 1/2 lb salmon

  • 2 small zucchini, spiralized

  • Avocado oil, or oil of choice for sauteeing

  • Salt and pepper

For the pesto

Makes 2 cups

  • 2 cloves garlic

  • 3/4 cups pinenuts

  • 4 cups basil

  • 4 cups greens (parsley, arugula, or spinach are tasty options)

  • 3/4 cup olive oil

  • 1.5 cups grated parmesean

  • Juice of 1 lemon

  • Salt and pepper to taste


Directions


  1. Place a steamer basket in a medium/large pot. Add about an inch of water, so that it is just below the bottom of the steamer. Place the salmon in the steamer basket. (The salmon should not be touching the water, the water should be just below the salmon.) Sprinkle salt and pepper on the salmon. Cover the pot and place on medium high heat until the water comes to a boil. Turn down to simmer. Steaming time varies according to thickness of fish and doneness preference. Somewhere between 5-10 minutes should be good.

  2. Make the pesto- Add all of the pesto ingredients except for the salt and pepper to a food processor and process until it is a paste. Sometimes it is necessary to process half of the greens first, then add the remaining greens and process again, scraping down the sides. Add salt and pepper, process and taste. Continue until you have reached the saltiness you like. You may want to add a little water to reach your desired consistency.

  3. In a medium/large pan, warm avocado oil over medium heat. Add spiralized zucchini and cook until just starting to soften, about 2 minutes. Add some dollops of pesto to the zoodles and stir until coated.

  4. Serve, plating the zoodles with the salmon plus a scoop of pesto on top.


Naturally gluten-free!


Meal Prep Tip- Freeze the pesto in an ice cube tray. Once frozen, pop them out and place in a glass container in the freezer.



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Located in the greater Seattle area.

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