Baked Salmon with Pesto Zoodles & Pistachios



This vibrant and light yet satiating meal is always a winner, whatever the season! You will need a spiraliser (sold in most kitchen stores and on Amazon), in order to create the spaghetti noodles from the zucchini. This low net carb high fibre zucchini/ zoodle pasta alternative takes on board any flavour you give them. In this case I love using some of my super flavourful nutrient dense pumpkin seed spinach basil pesto. I add a squeeze of lemon to thin it out, which pairs so well with the zoodles and salmon – less the traditional pasta after-bloat!



In this recipe, I explain to you how to prepare your zucchini pasta, or zoodles so that they have more of an al dente mouth feel. Pumpkin seeds are full of fibre, which most of us don’t get enough of, but you will in this meal and magnesium, a mineral approx. 80% of us are deficient in. Fibre is important to feed our resident gut buddies so that they thrive and magnesium helps us to de-stress, sleep better and aid in post workout muscle recovery. Pumpkin seeds are also high in Omega 3 fatty acids, as is salmon. Try and opt for wild sustainably caught salmon from the deep sea, if possible as opposed to aqua-farmed salmon.



Baked Salmon with Pesto Zoodles & Pistachios

  • Author: PRISCILLA
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 2 serves


  • 750g    3½ Large Zucchini, top & tailed then spiralised into ‘spaghetti,’ or (makes approx 400g of zoodles)
  • 65g      4 Tbsps Pumpkin Seed Spinach Basil Pesto (pls link to recipe)
  • 22g      1½ Tbsps Fresh Lemon Juice
  • 26g      2 Tbsps Extra Virgin Olive Oil
  • 6g        2 Cloves Garlic, minced
  • Pinch Unrefined Salt and Cracked Black Pepper
  • 320g     2 Large Salmon Fillet, rinsed and dried with paper towel.
  • 8g        ½ Tbsps Avocado Oil, or Coconut Oil
  • ½ tsp Dried Dill
  • Pinch Unrefined Salt and Cracked Black Pepper


  • 20g      2 Tbsps Pistachios, chopped
  • 2 Lemon wedges
  • Drizzle of Extra Virgin Olive Oil


  1. Preheat the oven to 180C.
  2. On a baking paper lined oven tray lay out salmon and drizzle with oil. Sprinkle salt, pepper and dried dill.
  3. Bake for 20 minutes at 180C.
  4. Meanwhile, in a small bowl mix the pesto with the lemon juice until well combined to make a sauce. Set aside.
  5. In a pan, on low heat, add in olive oil and garlic and stirring for approx. 30 seconds.
  6. Add in zoodles to wilt for only a minute and salt and pepper. Remove from pan and set aside.
  7. Toss wilted zoodles in the basil pesto sauce. Divide into two portions and plate.
  8. Remove salmon from the oven and plate beside, or onto of the pesto zoodles.
  9. Garnish with lemon wedges and pistachios.


Storage: This meal when cooked is best served immediately.

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