Why You’ll Love This Pesto Salmon Zoodle Bowl

• It’s a complete, balanced meal in one bowl. You’ve got your lean protein from the salmon, your healthy fats from the pesto and pine nuts, and a generous serving of vegetables with the zucchini. No need to fuss with multiple side dishes—everything you need is right here.
• The textures are absolutely dreamy. The contrast between the soft, buttery salmon and the slight crunch of the al dente zoodles is what makes this bowl so special. Add in the toasted pine nuts, and you’ve got a real party going on in your mouth.
• It’s incredibly versatile and forgiving. Don’t have pine nuts? Use walnuts. Not a fan of Parmesan? Leave it out. You can swap the salmon for chicken or even chickpeas for a vegan version. This recipe is a fantastic template for your own creations.
• It comes together in under 30 minutes. Seriously, from fridge to table in the time it takes to watch a sitcom. The quick cook time means you can have a restaurant-quality, healthy dinner on the table with minimal fuss, even on a busy weeknight.

Ingredients & Tools

• 2 medium-sized salmon fillets (about 150-180g each), skin on or off
• 4 medium zucchini (or about 600g), spiralized
• 50 g fresh basil leaves, packed
• 30 g pine nuts, plus extra for garnish
• 1 small garlic clove
• 60 ml extra virgin olive oil, plus extra for cooking
• 30 g freshly grated Parmesan cheese (or nutritional yeast for dairy-free)
• Juice of 1/2 a lemon
• Salt and freshly ground black pepper to taste
• Optional for serving: Cherry tomatoes, halved; fresh basil leaves; lemon wedges

Tools: A good spiralizer, a food processor or small blender, a large skillet or non-stick pan, a baking sheet if oven-baking the salmon.

The quality of your ingredients really shines here, so use the best you can. Fresh, vibrant basil and a good quality olive oil will make your pesto sing. And don’t skip toasting the pine nuts—it only takes a minute but adds a deep, nutty flavor that makes all the difference.

Serves: 2 | Prep Time: 15 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Zucchini Water Content. Zucchini holds a lot of water. After you spiralize them, place the zoodles in a colander and toss with a pinch of salt. Let them sit for 10-15 minutes while you prep everything else. This draws out excess moisture, preventing your bowl from becoming a soupy mess.
• To Skin or Not to Skin? I prefer cooking salmon with the skin on—it gets wonderfully crispy and helps the fillet hold its shape. If your salmon has skin, pat it *very* dry with a paper towel before seasoning. This is the secret to that perfect, crackly skin.
• Don’t Overcook the Salmon! The trick is to cook it until it’s just opaque and flakes easily with a fork. It will continue to cook a little from residual heat after you take it off the pan. Overcooked salmon becomes dry and tough, so keep a close eye on it.
• Toasting Nuts is Non-Negotiable. Honestly, it’s the simplest step with the biggest payoff. Toasting your pine nuts in a dry pan for 2-3 minutes until golden brown releases their natural oils and gives your pesto a much deeper, richer flavor profile.

How to Make Pesto Salmon Zoodle Bowl

Serving Suggestions

Complementary Dishes

• A simple arugula salad with a lemon vinaigrette — The peppery arugula provides a lovely bitter contrast to the rich salmon and pesto, and the sharp lemon dressing cuts through the fat perfectly.
• Garlic-rubbed sourdough crostini — For those who want a little carb-y crunch on the side, there’s nothing better than a crispy slice of toast to scoop up any leftover pesto in the bowl.
• Roasted asparagus or broccolini — If you’re extra hungry, some simply roasted green veggies tossed in olive oil, salt, and pepper would complement the flavors in the bowl without overpowering them.

Drinks

• A crisp, unoaked Chardonnay or Sauvignon Blanc — The bright acidity and citrus notes in these wines mirror the lemon in the dish and cleanse the palate between bites of the rich salmon.
• A sparkling water with lemon and mint — For a non-alcoholic option, the bubbles and freshness are incredibly refreshing and help balance the meal’s richness.
• A light, citrusy pale ale — The hoppy bitterness of a good pale ale can stand up to the pesto and cut through the oiliness in a really satisfying way.

Something Sweet

• Lemon sorbet with fresh berries — The ultimate palate cleanser. The sharp, clean taste of lemon sorbet feels like a perfect, light ending after this flavorful meal.
• A small square of dark chocolate (70% cocoa or higher) — A piece of high-quality dark chocolate is rich but not overly sweet, making it a simple and elegant way to finish.
• Almond biscotti for dipping — The nutty flavor of the biscotti echoes the pine nuts in the pesto, and their dry texture is lovely with a cup of espresso.

Top Mistakes to Avoid

• Mistake: Skipping the step of salting and draining the zoodles. This is the number one reason for a watery, disappointing bowl. The salt pulls the moisture out, and if you skip this, you’ll end up with pesto soup. I’ve learned this the hard way!
• Mistake: Using a dull blender for the pesto. A high-powered blender can easily over-process pesto, turning it from a rustic, textured sauce into a smooth, green paste. A food processor or pulsing action is best for that perfect coarse texture.
• Mistake: Moving the salmon too soon in the pan. For that perfectly crispy skin, you need to leave it alone! If you try to move it before it’s ready, the skin will tear and stick to the pan. Let the pan do the work.
• Mistake: Overcooking the zoodles. They only need a minute or two in the hot pan. If you cook them too long, they’ll release all their water again and become mushy. You want them to retain a bit of crunch.

Expert Tips

• Tip: Make a double batch of pesto. Pesto freezes beautifully. Spoon any extra into an ice cube tray, freeze, and then pop the cubes into a freezer bag. You’ll have instant homemade pesto ready for pasta, sandwiches, or another batch of these bowls on a hectic night.
• Tip: Let the salmon come to room temperature. Taking the salmon out of the fridge 15-20 minutes before cooking allows it to cook more evenly, preventing an overcooked outside and a cold, undercooked center.
• Tip: Use the residual heat. After you turn off the heat under the zoodles, that’s when you add the pesto. The gentle residual warmth is enough to wilt the basil slightly and marry the flavors without “cooking” the fresh pesto.
• Tip: Get creative with garnishes. A sprinkle of chili flakes adds a nice kick, a drizzle of chili oil brings smoky heat, and some capers would contribute a lovely salty, briny punch that pairs wonderfully with the salmon.

FAQs

Can I make this ahead of time?
You can prep the components ahead, but I’d recommend assembling just before eating. The pesto can be made up to 3 days ahead and stored in the fridge with a layer of olive oil on top. The zoodles can be spiralized a day in advance, stored in an airtight container in the fridge, but be sure to salt and drain them right before you cook. The salmon is best cooked fresh. Assembling ahead will make the zoodles release water and become soggy.

My pesto turned brown! What happened?
This is usually due to oxidation from the basil being exposed to air. To prevent this, make sure your basil is completely dry before blending. Also, storing the pesto correctly is key—press plastic wrap directly onto the surface of the pesto before sealing the container, which minimizes air contact. A squeeze of lemon juice also helps slow down the browning process.

I don’t have a spiralizer. What can I use instead?
No problem! You can use a vegetable peeler to create wide, ribbon-like “noodles.” Alternatively, you can simply julienne the zucchini with a sharp knife. It won’t be exactly the same, but it will still be delicious. You could also use store-bought zucchini noodles, but they are often more expensive and can be a bit soggy, so definitely drain them well.

Can I use a different type of nut in the pesto?
Absolutely. Pine nuts are classic but can be pricey. Walnuts are a fantastic, earthy substitute. Almonds or even cashews would work well too. Just make sure to toast whatever nut you choose to bring out its maximum flavor. It’s a great way to use what you have on hand.

How do I know when the salmon is perfectly cooked?
The best method is the touch test. Gently press the top of the salmon with your finger. If it feels very soft and mushy, it’s undercooked. If it feels firm and hard, it’s overcooked. You’re aiming for a slight spring-back feeling—like pressing the fleshy part of your palm below your thumb. Alternatively, you can use a fork to peek at the center; it should be opaque and flake easily.