• ½ small bunch cilantro, leaves only-rinse and pat dry
  • 3 ½ oz olive oil plus 2 tbsp for the sauce
  • 1 ½ 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)
  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.