(Alex Aldeborgh) Sticking to your cleanse is easy with these rich and flavorful pesto noodles topped with baked wild salmon. This meal makes for the perfect filling lunch or dinner. Everything comes together quickly and can be eaten hot or cold. The arugula gives the pesto a peppery kick, but try swapping it out for your favorite greens, like kale or spinach, to experiment with different flavors.
- ½ cup pine nuts
- ½ cup fresh basil
- ½ cup fresh arugula
- Juice of 1 lemon
- 1–2 cloves garlic
- ¼ cup olive oil
- Salt to taste
- ½ Tbsp nutritional yeast
- Medium zucchini, spiralized (pasta)
- 4 oz wild salmon
- ½ tsp Himalayan pink salt and freshly ground black pepper
- ½ tsp garlic powder
- Juice of ½ lemon
Pesto Pasta: In a high power blender or food processor, combine all pesto ingredients until desired consistency. Toss with spiralized zucchini.
Salmon: Preheat oven to 400℉ and line a baking dish with foil. Place salmon, skin side down, in dish. Season with Himalayan pink salt, pepper, garlic powder, and lemon juice. Bake for 10–15 minutes until cooked through.
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