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This simple-to-prepare dish paired with its sidekick, creamy zoodles, will impress everyone around your table.

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 its mild flavor. The high omega-3 content can’t be beat when you are maintaining a healthy lifestyle.

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbookand The Real Paleo Diet Fast and Easy.


  • Serves: 2
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  • 5 large zucchinis

  • 1/2 small bunch cilantro, leaves only

  • 1 large avocado

  • 12 fresh basil leaves

  • 4 crushed garlic cloves, divided

  • 3 tbsp lemon juice, divided

  • 1/2 cups olive oil, divided

  • 3 tbsp coconut oil, divided

  • 1 tomato, diced

  • 3 tbsp water

  • 2 tsp capers, rinsed well (optional)

  • 2 wild caught, skin-on salmon fillets

  • 1 tbsp pine nuts (optional garnish)


  1. Wash and spiralize zucchinis (you can slice lengthwise and julienne if you don’t have a spiralizer) and place in a colander. Rinse and pat dry cilantro.

  2. For the sauce, add avocado, basil leaves, 3 garlic cloves, 2 tablespoons lemon juice, and 2 tablespoons olive oil into a food processor and blend until smooth.

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

  4. Add zoodles to pan and cook for approximately 2 minutes.

  5. Add the avocado sauce and toss until the noodles are thoroughly coated. Cook for another 3 to 4 minutes and garnish with diced tomato. Remove from heat.

  6. In a food processor, combine the cilantro, remaining olive oil, water, 1 garlic clove, 1 tablespoon lemon juice, and capers. Process until mostly smooth. Set aside.

  7. Melt 2 tablespoons coconut oil in a large skillet over medium-high heat. Add 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 1 more minute. Remove from heat.

  8. Divide zoodles between two dishes and top with one salmon fillet. Spoon cilantro sauce over salmon and garnish with pine nuts. Serve warm.

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