Salmon with Cilantro Pine Nut Sauce and Creamy Zoodles
Omega-3s anyone? We are fortunate to be living in a time when fresh, wild salmon is fairly easy to find at your local market. This delicious fish is certainly a Paleo Diet®favorite due to the versatility in preparing it and the mild flavor. The high Omega-3 content can’t be beat when you are maintaining a healthy lifestyle. This simple to prepare dish paired with its sidekick, Creamy Zoodles, will impress everyone around your table.
- Recipe by: Lorrie Cordain
- Serves: 2
- Meal: Dinner
1/2 small bunch cilantro, leaves only-rinse and pat dry
3 1/2 oz olive oil plus 2 tbsp for the sauce
1 1/2 oz water
4 crushed garlic cloves, divided
3 tbsp lemon juice, divided
1 tbsp pine nuts (option garnish)
2 tsp capers, rinsed well (optional)
3 tbsp coconut oil, divided
2 wild caught, skin-on salmon fillets
5 large washed zucchinis
1 large avocado
12 fresh basil leaves
Diced tomato (garnish)
Spiralize (or Zoodle) your zucchinis (you can slice lengthwise and julienne if you don’t have a spiralizer) and place in a colander.
For the sauce, add the avocado, basil leaves, 3 crushed garlic cloves, 2 tbsp lemon juice, and 2 tbsp olive oil into a food processor and blend until completely smooth.
Place a sauté pan over medium-high heat, add 1 tbsp coconut oil.
Add the zucchini to pan and cook for approximately 2 minutes.
Add the avocado sauce and toss until the noodles are thoroughly coated in sauce. Cook for another 3 to 4 minutes and garnish with diced tomato
In a food processor, combine the cilantro, 3.5 ounces of olive oil, water, 1 crushed garlic clove, 1 tbsp lemon juice, and capers. Process until mostly smooth. Set aside.
Melt 2 tbsp coconut oil in a large skillet set over medium-high heat.
Add the salmon, skin side down. Cook for 2 minutes then turn the heat down to medium. Cook an additional 6-8 minutes (depending on the thickness of your ﬁllets), until mostly cooked through and just pink in the middle. Turn ﬁllets over and cook an additional 1 minute.
Remove from heat and place on serving platter. Spoon sauce over tops of salmon and garnish with pine nuts.