You want dinner that makes you feel like a Michelin chef without needing a culinary degree or a therapist afterward? This is it.

Basil Pesto Salmon with Zoodles looks like luxury, cooks like a shortcut, and tastes like you’ve got a private kitchen staff. Crisp-edged salmon, punchy pesto, and twirlable zucchini “noodles” that won’t make you nap on the couch.

It’s fast, clean, and ridiculously satisfying. Your future self will thank you—and probably brag about it on Instagram.

What Makes This Irresistible

This meal is that rare trifecta: fast, flavorful, and feel-good.

The salmon gets seared to a buttery crust while the pesto brings garlic-herb fireworks. Zoodles keep it light but still fork-twirly fun—yes, adults can twirl their dinner too.

And cleanup? Minimal.

You’ll be out of the kitchen before your playlist hits track four.

Basil Pesto Salmon with Zoodles: Weeknight Flex

Recipe by Lori AndersonCourse: Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

480

kcal

Ingredients

Salmon: 4 skin-on fillets (5–6 oz each)
Zucchini: 4 medium, spiralized into zoodles
Cherry tomatoes (optional): 1 cup, halved
Olive oil: 3 tablespoons, divided
Lemon: 1, zested and juiced
Salt and pepper: To taste
Red pepper flakes: Pinch, optional
Parmesan: 1/4 cup, finely grated (plus more for serving)
Fresh basil: 2 packed cups
Pine nuts or walnuts: 1/4 cup, toasted
Garlic: 2–3 cloves
Extra-virgin olive oil (for pesto): 1/3–1/2 cup
Optional boosts: A handful of baby spinach for the pesto, a splash of white wine for the zoodles

Directions

Make the pesto: In a food processor, blitz basil, nuts, garlic, Parmesan, lemon zest, a pinch of salt, and pepper. Stream in extra–virgin olive oil until creamy but spoonable. Taste and adjust—more lemon, more salt, your call.
Prep the zoodles: Pat them dry with paper towels. Less water = less soggy. Season lightly with salt and set aside.
Season the salmon: Pat fillets dry. Sprinkle with salt, pepper, and a little lemon zest. You’re building flavor before heat even hits.
Sear the salmon: Heat 1–2 tablespoons olive oil in a large skillet over medium–high. Place salmon skin–side down. Press gently for 10 seconds so the skin doesn’t curl. Cook 5–6 minutes until the skin is crisp and the sides turn opaque two–thirds up.
Finish the salmon: Flip and cook 1–2 minutes more, depending on thickness. Remove to a plate. Brush or spoon 1–2 tablespoons pesto over each fillet while warm so it melts into the flakes. Chef’s kiss.
Sauté the zoodles: In the same pan, add 1 tablespoon olive oil. Toss in zoodles and tomatoes. Cook 2–3 minutes, just until warmed and slightly tender. Add a squeeze of lemon and a pinch of red pepper flakes. Don’t overcook—nobody ordered zucchini soup.
Toss and plate: Stir 2–3 tablespoons pesto into the zoodles off heat for a silky coat. Pile onto plates, top with salmon, and finish with Parmesan and a final lemon squeeze.
Optional flair: A drizzle of good olive oil and a few torn basil leaves make it look restaurant-level. Because, well, it is—at your house.

How to Store It Right

Salmon: Store cooked fillets in an airtight container for up to 3 days. Reheat gently in a skillet over low heat or eat chilled on a salad.
Zoodles: Best fresh.
If storing, keep them undressed in a paper-towel-lined container for up to 2 days. Reheat quickly to avoid watery results.
Pesto: Refrigerate in a jar, slicked with a thin layer of olive oil to prevent browning, for up to 5 days; freeze in ice cube trays for up to 2 months.

Why You’ll Feel Good Eating This

Protein-packed: Salmon brings complete protein that actually keeps you full.
Healthy fats: Omega-3s support brain, heart, and hey, better skin.
Not mad at that.
Low-carb base: Zoodles swap heavy pasta for fiber and volume with fewer calories.
Real-food ingredients: Basil, olive oil, nuts, lemon—clean flavors, minimal drama.

Nutrition Stats

Per serving (estimate, with 6 oz salmon, 2 tbsp pesto, and 1 medium zucchini):

Calories: ~480
Protein: ~36 g
Carbs: ~8–10 g (mostly from zucchini and nuts)
Fat: ~33–35 g (primarily heart-healthy mono- and polyunsaturated)
Fiber: ~3–4 g
Omega-3s: ~1.5–2 g (varies with salmon type)
Sodium: Highly variable—season to taste and watch the Parmesan

These values are estimates. If you track macros, weigh ingredients and plug into your app for precise numbers (FYI: salmon fillet sizes vary a lot).

Watch Out for These Traps

Watery zoodles: Salt lightly and pat dry.
Cook fast over medium-high heat; overcooking = soggy spirals.
Overcooked salmon: Pull at medium; carryover heat will finish it. Aim for translucent center that flakes easily.
Bitter pesto: Use fresh basil, not stems only.
Don’t burn the garlic. Add a pinch of sugar or more Parmesan if needed.
Oily or dense pesto: Add oil slowly; loosen with a splash of lemon juice or a spoonful of water for a lighter feel.
Sticking skin: Hot pan, dry fish, and don’t fidget.
Let it release naturally before flipping.

Switch It Up

Protein swap: Use trout or chicken cutlets. For shrimp, cook 2–3 minutes per side and toss in pesto off heat.
Nut-free pesto: Sub sunflower seeds or skip nuts and add extra Parmesan for body.
Veggie remix: Add ribbons of asparagus or peas to the zoodles for spring vibes.
Creamy twist: Whisk 1–2 tablespoons Greek yogurt into the pesto for a tangy, lighter creaminess (IMO, amazing).
Pasta hybrid: Mix half zoodles, half spaghetti for the best of both worlds.
Citrus upgrade: Swap lemon for Meyer lemon or add a whisper of orange zest for a rounder flavor.

FAQ

Can I use store-bought pesto?

Absolutely.

Choose a refrigerated brand with basil, olive oil, nuts, and real Parmesan. Stir in fresh lemon zest and a splash of olive oil to wake it up.

Do I need the salmon skin on?

Skin-on helps crisp up and protects the flesh.

If you prefer skinless, reduce the first-side cooking time by a minute and watch carefully.

How do I avoid watery zucchini noodles?

Pat them dry, cook quickly over medium-high heat, and sauce off heat. You can also sprinkle with salt, let sit 10 minutes, then gently squeeze out moisture.

What if I don’t have a spiralizer?

Use a julienne peeler, a mandoline set to thin strips, or buy pre-spiralized zucchini.

No points deducted.

Can I bake the salmon instead?

Yes. Roast at 400°F (205°C) for 10–12 minutes, depending on thickness.

Brush with pesto during the last 2 minutes so it stays vibrant and fragrant.

Is this meal good for meal prep?

Mostly. Cook salmon fresh if you can, but it reheats gently.

Zoodles are best prepped, not fully cooked; quickly sauté before serving.

In Conclusion

Basil Pesto Salmon with Zoodles punches way above its weight: bold flavor, low effort, and a nutrient profile that makes weeknights feel like a win. Crisp salmon, bright pesto, and playful zoodles—fast food, if fast food had taste and standards.

Keep a jar of pesto handy, and you’re fifteen minutes from a showstopper any night of the week. Hungry yet?

Basil Pesto Salmon with Zoodles: Weeknight Flex

What Makes This Irresistible