Salmon with Cilantro Sauce and Creamy Zoodles

Ingredients

5 large zucchinis

1/2 small bunch cilantro, leaves only

1 large avocado

12 fresh basil leaves

4 crushed garlic cloves, divided

3 tbsp lemon juice, divided

1/2 cups olive oil, divided

3 tbsp coconut oil, divided

1 tomato, diced

3 tbsp water

2 wild caught, skin-on salmon fillets

Directions

1. Wash and spiralize zucchinis (you can slice lengthwise and julienne if you don’t have a spiralizer) and place in a colander. Rinse and pat dry cilantro.

2. For the sauce, add avocado, basil leaves, 3 garlic cloves, 2 tablespoons lemon juice, and 2 tablespoons olive oil into a food processor and blend until smooth.

3. Place a sauté pan over medium-high heat, add 1 tablespoon coconut oil.

4. Add zoodles to pan and cook for approximately 2 minutes.

5. Add the avocado sauce and toss until the noodles are thoroughly coated. Cook for another 3 to 4 minutes and garnish with diced tomato. Remove from heat.

6. In a food processor, combine the cilantro, remaining olive oil, water, 1 garlic clove and 1 tablespoon lemon juice. Process until mostly smooth. Set aside.

7. Melt 2 tablespoons coconut oil in a large skillet over medium-high heat. Add salmon skin-side down. Cook for 2 minutes then turn the heat down to medium. Cook an additional 6-8 minutes (depending on the thickness of your fillets), until mostly cooked through and just pink in the middle. Turn fillets over and cook 1 more minute. Remove from heat.

8. Divide zoodles between two dishes and top with one salmon fillet. Spoon cilantro sauce over salmon and garnish with pine nuts. Serve warm.

Reference your nutrition guide for serving sizes