Salmon with Cilantro Sauce and Creamy Zoodles

Ingredients

• 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)

Directions

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.