5 packs of Miracle Noodles (more or less, depending on the size of your family)
1 serving of Pesto (See directions and ingredients for your homemade vegan pesto sauce HERE.)
4 filets of Wild Alaskan salmon
3 tablespoons virgin coconut oil
1 package of Salmon Seasoning Mix
2 cups raw spinach
*optional: 1/2 fresh lemon
Step #1: Follow the directions on the Miracle Noodles package to prepare those. (It takes about ten minutes.)
Step #3: Follow stove top instructions for cooking salmon on the Salmon Seasoning Mix package, except use coconut oil in place of the olive oil.
Step #4: While the salmon is cooking, make the pesto in your food processor.
Step #5: Add the remaining two teaspoons of Salmon Seasoning Mix to Miracle Noodles as they are dried out in a skillet. Add in spinach. As spinach begins to wilt, add in pesto. Turn off heat and mix together.
Step #6: Add cooked salmon on top of pasta.
Step #7: Squeeze fresh lemon over the top!
1 1/2 cups fresh basil
3 small cloves garlic (peeled)
2 tablespoons pine nuts
1/4 teaspoon pink salt
1/3 cup + 2 tablespoons raw cashews
1/2 teaspoon lemon juice
1/2 cup extra virgin olive oil
Step #1: In a food processor, blend the cashews about a minute on high speed.
Step #2: Add all other ingredients, minus the olive oil. Process the food on high speed about 30 seconds.
Step #3: Add in olive oil. Process the food an additional minute on high speed.
If you are sensitive to cashews, we have a nut-free vegan pesto recipe here as well.
***The nutrition info for this recipe is based on the linked ingredients above**
*** Nutritional Info does not include optional ingredients.***