Basil Pesto Salmon with Zoodles

A light and flavorful keto dish featuring seared salmon fillets topped with fresh basil pesto, served over zucchini noodles (zoodles) for a healthy low-carb meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 plates
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 2 fillets salmon skin-on or skinless, about 5 oz each
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Pesto & Zoodles
  • 1/3 cup basil pesto homemade or store-bought
  • 2 medium zucchinis spiralized into noodles
  • 1 tbsp butter for sautéing
  • fresh basil leaves for garnish

Equipment

  • Skillet
  • Spiralizer
  • Cutting Board

Method
 

  1. Season salmon fillets with salt and pepper. Heat olive oil in a skillet over medium heat.
  2. Cook salmon for 4–5 minutes per side until golden and cooked through. Remove from skillet and set aside.
  3. In the same skillet, melt butter and sauté zucchini noodles for 2–3 minutes until just tender. Do not overcook.
  4. Toss zoodles with basil pesto until well coated.
  5. Plate zoodles, top with seared salmon fillets, and garnish with fresh basil leaves.

Notes

For extra flavor, squeeze fresh lemon juice over the salmon before serving. You can also substitute zucchini noodles with spaghetti squash for variety.