Broiled Salmon with Pesto Zucchini Noodles

Broiled Salmon with Pesto Zucchini Noodles

Are you looking for a clean, delicious weeknight meal? This broiled salmon and zucchini noodles packs a flavorful punch but is so low carb that you'll have room for dessert.  Yay!  After a weekend treat meal, a protein-packed dinner sounds exactly right.  Try it out, and let me know what you think!

Servings: 1

Macros per servings: ( 14 F / 12 C / 30 P )



  • 4 oz. Sockeye salmon 

  • 1 medium zucchini 

  • 1/4 cup cherry tomatoes

  • 1 tbsp. pesto

  • 1 tbsp. grated parmesan cheese

  • 1 lemon

  • 1/4 tsp. salt



  1. Preheat oven to 425 degrees. 

  2. Line a baking sheet with tin foil and place cherry tomatoes in the oven for 15-20 minutes until they begin to blister. Remove and set the oven to broil.

  3. Season salmon well with salt and pepper. Place on a baking sheet lined with tin foil (tip: don’t spray with cooking oil if the skin is still on, this way, the skin will stick, and the filet will come right off). Broil for 7-8 minutes.

  4. While salmon broils, without peeling, spiralize zucchini into noodles. 

  5. Bring a skillet to medium/high heat and spray with cooking oil. Add zucchini noodles and cook very briefly, 2-3 minutes, until al dente. Turn the heat down and add pesto to the pan, stirring well to coat the noodles.

  6. Remove salmon and top with juice from lemon, plate with zucchini noodles and cherry tomatoes, sprinkle parmesan cheese on top, and serve!

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