Keto New Zealand Lunch: Succulent Grilled Salmon with Creamy Zucchini Noodles and Arugula Pesto
This delectable keto New Zealand lunch features grilled salmon with creamy zucchini noodles and arugula pesto. Enjoy this satisfying low-carb meal that is perfect for those on the ketogenic diet or looking to cut back on carbs while still enjoying delicious, flavorsome cuisine.
Allergens
Nuts (walnuts)
Ingredients
- 6 (6 oz) salmon fillets, skin removed 4 medium zucchinis, spiralized 3 cups fresh arugula 1/2 cup walnuts, roughly chopped 1/2 cup grated Parmesan cheese 1/4 cup olive oil 1/4 cup lemon juice 2 cloves garlic Salt and pepper, to taste
Instructions
- Preheat a grill or grill pan to medium high heat. Season the salmon fillets with salt and pepper.
- Grill the salmon for 3 4 minutes per side or until cooked through and flaky. Remove from heat and set aside.
- In a food processor, combine arugula, walnuts, Parmesan cheese, garlic, lemon juice, and olive oil. Process until smooth and creamy. Season with salt and pepper to taste.
- In a large skillet, sauté the spiralized zucchini noodles for 2 3 minutes or until tender but still slightly al dente. Season with salt and pepper.
- To serve, place a generous portion of zucchini noodles on each plate, top with grilled salmon fillets, and drizzle arugula pesto over the top.
Chef’s Insight
For added flavor, consider marinating the salmon fillets for 20-30 minutes before grilling.
Notes
For a vegan option, replace the Parmesan cheese with nutritional yeast.