Salmon with Cilantro Pine Nut Sauce and Creamy Zoodles

Ingredients

• 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)

Directions

1. Spiralize (or Zoodle) your zucchinis (you can slice lengthwise and julienne if you don’t have a spiralizer) and place in a colander.

2. 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.

3. Place a sauté pan over medium-high heat, add 1 tbsp coconut oil.

4. Add the zucchini to pan and cook for approximately 2 minutes.

5. 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

6. 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.

7. Melt 2 tbsp coconut oil in a large skillet set over medium-high heat.

8. 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.

9. Remove from heat and place on serving platter. Spoon sauce over tops of salmon and garnish with pine nuts.