Lately, I’ve been using seasonal ingredients and transforming them into different dishes in prep for my cooking class this fall. 🙂 This dish takes 30 minutes to come together and it ‘s supperrrr fresh and delicious. I actually prefer zucchini noodles to regular wheat pasta in this dish! You can totally tailor this recipe to a vegetarian or vegan lifestyle, simply by the following the below steps:
To make this vegetarian: omit the salmon.
To make this vegan: omit the butter, and cheese (in the pesto too).
What you’ll need:
- Zucchini noodles
- Diced onions
- Minced garlic
- Multi-colored cherry tomatoes
- Red ones are fine, but the multi-colored ones are so beautiful
- Basil pesto
- Sometimes I make my own, this time I bought some pre-made basil
- Parmesan cheese
- Red Pepper flakes
- Olive oil
What you’ll do:
Zucchini Noodles –
- Sauté onions in about a tablespoon of butter and olive oil until they become translucent, then and minced garlic and stir to avoid burning until it becomes fragrant
- Note: Omit the butter to make this dish vegan
- Add the tomatoes into the onion, and minced-garlic mixture and let them sit for a couple of minutes until they start to blister, then season with salt and pepper
- Roughly chop the zucchini noodles to break them up a bit and add them into the pan with the tomato, onion, and garlic mixture
- Toss the zucchini noodles with basil pesto until the zucchini noodles and pesto warm up
- Toss in the spinach at the very end so it does not wilt and still has that crunch
- Finish with red pepper flakes, Parmesan cheese, and a squeeze of lemon
- Taste, and enjoy!
Pesto Salmon –
Omit this to make this dish vegetarian.
- Preheat the oven to 425 degrees F
- Spray baking dish with cooking spray – I use canola oil spray
- Place the salmon in the baking dish
- Cover salmon with olive oil
- Roast for 12-15 minutes
- After the salmon has cooked spoon some of the pesto on over the fish and serve. 🙂