Are you looking to increase healthy and sustainable seafood in your diet, but out of quick and easy ideas? This Quick Salmon and Zoodles in Parchment features frozen (or fresh) salmon with spiralized zucchini noodles, tiny tomatoes, and corn all tossed with your choice of homemade or prepared pesto. Garnished with fresh lemon, basil and toasted pinons, and this dish is elegant enough for company but easy enough for weeknight supper!
Disclosure: By posting this recipe I am entering a recipe contest sponsored by the Seafood Nutrition Partnership and I am eligible to win prizes associated with the contest. I was not compensated for my time.
👩🏻🍳 Tamara Talks – Recipe Inspiration
Do you have a spiralizer? If so, have you made “zoodles?” Embracing trends is not “me.” I cook and blog about what I like to prepare and eat! I also have a plethora of both motorized and non-motorized appliances. I was reluctant to get yet another appliance that would sit on my pantry shelves. 😂 At some point I succumbed… I bought a spiralizer!
About the Spiralizer and Cooking with Parchment
When I was working on this Quick Salmon and Zoodles in Parchment, my focus was on #Seafood2xWk, and I was looking for a simple (and quick) dish that could be done by most (if not all) home cooks on a busy weeknight using healthy and fresh ingredients. I knew I wanted to cook with parchment as it is such a forgiving method of cooking fish.
Enter. Spiralizer. The key to cooking fish in parchment is similar cooking times. A primary consideration when pairing proteins and veggies in a parchment wrapper is time required to cook. For example: I do not recommend cooking a hard vegetable like spiralized sweet potatoes with fish. Fish cooks quickly. Many veggies do not.
Spiralizing vegetables definitely reduces cooking time. Zucchini requires less time than sweet potatoes for instance. 🙂 Salmon and zucchini… but what else? Pesto perhaps? Check. What goes with zucchini? Corn and tomatoes. That’s my process, and it works.
Perhaps the combination speaks of summer? I don’t know… Zucchini, tomatoes, and corn are widely available year ’round. Salmon fillets and steaks are as well. Grab a GOOD jar of pesto, or make your own. (I do both).
If the pesto is made, you’ve got this delicious gluten free (and healthy) meal on the table in about 25 minutes! Garnish with some toasted pinions, a thin slice of lemon, and a fresh basil sprig, and it’s elegant enough for guests!
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- Salmon (it should be thawed)
- Zucchini and spiralizer
- Cherub (or other small) tomatoes
- Corn (if using fresh remove from the cob) See video
- Pesto (your own homemade or good quality store bought)
- Parchment bags or paper
- Baking sheet pan
- Garnishes is using (toasted pinions, lemon slices, fresh basil leaves)
This is quite a short list of items (especially for one of my recipes right? 😉 ) While the recipe is written for 2 servings (because I’m usually cooking for 2), it is super easy to scale. I’m confident this will be a great addition to your #Seafood2xWk “wheelhouse!”
🥘 Cooking Steps
You’ll find more fish cooked in parchment ideas if you type “parchment” in my search box (upper right corner). See the bottom of the post for more spiralizer recipes!
🧂 Useful Stuff
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