Yield: 2 servings

Quick Salmon and Zoodles in Parchment

Pesto Salmon and Zoodles in Parchment square image closeup.

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!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes



  • parchment bags, (see notes)
  • baking sheet pan

Pesto Salmon and Zoodles in Parchment

  • 2 small zucchini (about 4 cups spiralized), ends trimmed and washed
  • 1 cup corn kernels, fresh or frozen and thawed
  • 1 cup Cherub or other tiny tomatoes
  • 3 tablespoons pesto
  • 2 salmon portions, 4 to 6 ounces each (see notes)
  • sea salt/fresh ground pepper, (see notes)


  • lemon slices
  • toasted pinions
  • fresh basil, chiffonade or sprig


  1. Preheat oven to 400 degrees (375 convection).
  2. Spiralize the zucchini. Add to a large mixing bowl.
  3. Add the corn and tomatoes, and 2 tablespoons of the pesto. Season with a tiny amount of salt and fresh ground pepper. Toss thoroughly to combine.
  4. Rub the remaining tablespoon of pesto on the salmon. Season lightly if desired.
  5. Using tongs, add half the vegetable mixture to the bags (or the center of the parchment paper). Top with a salmon portion. Place on baking sheet in the preheated oven.
  6. Cook 15 minutes. Open one bag if uncertain to check for doneness.
  7. I cut an X on the top side of the bag, and using a large spatula lift the contents on to a plate. I pour any accumulated juice over the top.
  8. Garnish as desired with lemon slices, basil chiffonade (fancy term for rolled up leaves sliced very thin), and toasted pinions. Enjoy!


I love the convenience of these parchment bags. Of course you can make a parchment packet with a roll of parchment paper. I made a video on my Shiitake-Ginger Bathed Fish In Parchment when I was unable to get the bags and used a roll of parchment paper. It only adds a minute!

I have made this dish with both salmon and sea bass. Both were excellent. In both cases, the portions were thick (about 1 inch). Barramundi and other firm fish would work well also. If you use thinner pieces of fish reduce cooking time slightly. Accordingly, increase if you use thicker pieces. It's a forgiving cooking method though, and you're not likely to end up with dry fish!

Season with salt lightly. The pesto may already be pretty salty. I use a salt grinder, and just do a couple of grinds when I toss the veggies.

Macronutrients (approximation from MyFitnessPal.com): 37 g protein; 26 g carbohydrates; 31 g fat. Note: I used 5 ounces of salmon per serving (splitting the suggested 4 to 6 ounces in the ingredients). You can certainly reduce the salmon portion to trim some fat and calories while still having adequate protein.

I typically use smaller (salad sized) plates as they give a bigger impression! We watch portion sizes closely.


Nutrition Information:



Amount Per Serving: Calories: 561Total Fat: 31gCarbohydrates: 26gProtein: 37g