Recipe: Salmon with Cilantro Pine Nut Sauce and Creamy Zoodles

Omega3s 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 Omega3 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.   

Salmon Ingredients and Preparation 

  • 1/2 small bunch cilantro, leaves only -rinse and pat dry 
  • 3-1/2 ounces olive oil 
  • 1-1/2 ounces water 
  • 1 clove garlic, crushed 
  • 1 tablespoon lemon juice 
  • tablespoon pine nuts (optional garnish) 
  • 2 teaspoons capers, rinsed well (optional) 
  • 2 tablespoons coconut oil 
  • 2 wild caught, skin-on salmon fillets 
Instructions 

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

Melt the 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.  

Zoodle Ingredients and Preparation 

  • 5 large washed zucchinis 
  • Tablespoon. coconut oil 

For the Sauce: 

  • 1 large avocado (remove pit) 
  • 12 fresh basil leaves 
  • 3 cloves crushed garlic 
  • 1/2 squeezed lemon, or 2 tablespoons. lemon juice 
  • tablespoons. extra virgin olive oil 
  • Diced tomato (garnish) 
Instructions 

Spiralize (or Zoodle) your zucchinis (you can slice lengthwise and julienne if you don’t have a spiralizer) and place in a colanderAdd the sauce ingredients into a food processor and blend until completely smooth. 

Place asauté pan over medium-high heat, add 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 minutesand garnish with diced tomato

Serve with salmon filets.

Serves 2. 

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