One of the biggest challenges of going grain-free is finding a way to satiate your pasta cravings. By itself, pasta doesn’t have much flavor of its own; what makes pasta one of our favorite dishes are the sauces we put over them. For this Salmon Pesto Paleo Pasta, I used zucchini cut in the shape of noodles and put them in boiling water for a couple of minutes. Not only they are tastier than regular noodles, but they cook faster, they are more nutritious, and they have fewer calories.
Between these and spaghetti squash I don’t ever think I could ever go back to regular pasta noodles. The secret to making these noodles is to not over-cook them, you want them soft and flexible but not mushy.
3 medium salmon fillets
3 medium zucchini
1 1/2 cup of basil leaves (packed)
1/2 cup of pine nuts
1/4 cup of macadamia nuts
3 garlic cloves
1/2 to 3/4 cup of olive oil
Salt and pepper to taste
- Preheat oven to 400
- Cut unpeeled zucchini lengthwise into thin noodles you can use either a potato peeler or a mandolin slicer.
- In a large pot over high heat, bring 3 quarts of water to a boil, add the noodles and cook for 2 or 3 minutes, until noodles are tender but not mushy, remove from heat and drain.
- Dry the Salmon with a paper towel and rub with some olive oil, salt and pepper and bake for about 10-20 minutes or until it easily flakes. Cooking time varies depending on the thickness of the fish.
- To make the pesto sauce, blend the rest of ingredients together until smooth.
- To assemble, mix the noodles and the sauce and top with a salmon fillet
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