That Sugar Movement


Salmon, Zucchini & Pesto Salad

  • Salmon, Zucchini & Pesto Salad - Serves Serves: 2 + leftovers for lunch
  • Salmon, Zucchini & Pesto Salad - Prep Time Prep Time: 25
  • Salmon, Zucchini & Pesto Salad - Cook Time Cook Time: 15

This is a really easy and healthy weeknight meal because we are all about making weeknight cooking simpler. So if you’re cooking salmon buy a bit extra, just for the purpose of having the leftovers to make a salad or fish cakes.


  • 3 large - zucchini
  • 2 - salmon fillets, around 100 g each
  • 1 tbsp - olive oil
  • salt and pepper to season
  • 3-4tbsp - pesto


  1. Preheat oven to 180 degrees Celsius and line a baking tray with paper.
  2. Place the salmon on the lined tray, drizzle with olive oil and season with salt and pepper.
  3. Bake for 8-10 minutes, depending on the size of your fillet.
  4. While the salmon is cooking- Use a mandoline, julienne peeler or spiral slicer to cut the zucchini into long, thin strips. Don’t worry if you don’t have one of these options – you can also use a peeler to cut the zucchini into thin ribbons.
  5. Put the zucchini in a saucepan with a tablespoon of water, and warm through on a low to medium heat for 5-10 minutes, stirring often to evenly distribute the heat.
  6. When the salmon is cool enough to handle, break it into chunks.
  7. Toss the salmon and pesto through the zucchini.


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That Sugar Movement