Kale Pesto Zucchini Noodles and Salmon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiralized zucchini noodles tossed with a vibrant kale and basil pesto, topped with pan-seared salmon and fresh cherry tomatoes. A light, quick, and elegant dinner balancing peppery greens with rich fish and bright tomato.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups chopped fresh kale (packed)
- 1 cup fresh basil (lightly packed)
- ¾ cup 2 ounces grated Parmesan cheese
- ½ cup raw almonds (may substitute walnuts, pecans or pine nuts)
- 1 clove garlic
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- ¼ cup plus 2 tablespoons olive oil
- 3 large zucchini
- 8 ounces cherry tomatoes
- 1 ½ pounds salmon filets
- salt and pepper
- 2 tablespoons extra virgin olive oil (divided)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1053mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 234mg
- Calcium
- 233mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1053MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.