• Nourishing Mains
  • By Melrose Resident Wholefoods Cook, Dani Venn
  • Gluten Free
  • Paleo
  • Dairy Free
  • Prep time:

    10 minutes

  • Cooking time:

    15 minutes

  • Servings:


  • Ingredients:
    • 2 large, thick and straight zucchinis (one per person)
    • ¾ cup nuts (pine nuts, pistachios, blanched almonds)
    • 1 clove garlic
    • ½ cup Melrose Organic Extra Virgin Olive Oil or Melrose Organic Avocado Oil
    • 2 cups chopped fresh herbs like basil or coriander
    • 1 – 2 tablespoons fresh lemon juice
    • 1 tablespoon nutritional yeast flakes
    • 1 – 2 teaspoons salt flakes, for seasoning 
    • 200g cherry tomatoes, chopped in half
    • 1 bunch broccolini, chopped into thirds
    • 200g salmon
    • 2 tablespoons pumpkin and sunflower seeds to garnish 
  • Method:

    Make zucchini noodles using a vegetable spiralizer, alternatively you could use the julienne attachment of mandolin.

    Place garlic, olive oil, fresh herbs, lemon juice, nutritional yeast and salt flakes in a small food processor or blender and whiz on medium speed until a smooth but textural paste has formed, add a little more olive oil if needed.

    Add salmon and broccolini to a steamer and steam for about 4 – 5 minutes so the broccolini retains a brilliant green colour. Allow salmon to steam for a further 3 minutes until almost cooked through.

    Add a tablespoon of olive oil to a large fry pan over medium heat, add zucchini noodles and cherry tomatoes toss for about 1 – 2 minutes, when noodles and tomatoes appear slightly wilted, turn off the heat and toss through some of the pesto, broccolini and salmon. Season with a little salt and serve with extra nuts, seeds and herbs. 

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