Teriyaki salmon with pesto zucchini noodles is one of my weeknight go to meals. It’s so quick and easy but tastes amazing and is so good for you. Watch your local market for when they run sales on the fish and it makes the meal a little sweeter!
This homemade teriyaki sauce is wonderful because it’s so simple with no added sugar or preservatives. Most of the time you already have the ingredients too. As for the pesto zucchini noodles, I make a fresh batch of pesto and keep it in the freezer for nights like this. It’s the perfect addition to finish off veggies, a quick piece of meat or even pasta. I love to mix up the pesto and make a different kind every time depending on what I have and what is in season/on sale. The arugula and sunflower seed pesto is an awesome one that I came up with! The sunflower seeds make the pesto so creamy and the arugula add a bit of spice and bit to it. This is a dish you will keep whipping up because it’s so easy and delicious!
- 4 oz wild-caught salmon filet (I used sockeye)
- 1 tbsp honey
- 1 tbsp soy
- 1 tbsp balsamic vinegar
- 1 small garlic clove, minced
- 1 tsp Sambal Oelek
- 1 tsp sesame seeds
Pesto Zucchini Noodles
- 1 medium zucchini
- 1 tsp olive oil
- 1 tbsp Arugula and Sunflower Seed Pesto
- salt and pepper to taste
- For salmon, add all ingredients except sesame seeds to dish and let salmon marinate for 30 minutes up to one day.
- For zucchini noodles: spiralize zucchini. Heat olive oil in pan over medium heat. Add zucchini noodles, salt and pepper and cook for 3-5 minutes until noodles soften. Pour noodles into a bowl and mix in pesto.
- Turn pan up to medium high heat and add salmon. Cook for about 5-6 minutes, flipping salmon every minute or so, so that each side browns. Pour in leftover marinade throughout cooking process, so liquid can caramelize on salmon. Sprinkle with sesame seeds and enjoy!