• prep: 20 min
• cook: 20 min
• total: 40 min

servings:

These lemony pesto zoodles with asparagus and salmon are very delicious and light. This is a great recipe for spring and asparagus season. It is easy to make and very nutritious.

• 1 oz baby spinach
• 1 oz arugula
• ¼ cup pine nuts
• ½ cup parmesan
• 1 lemon (lemon zest of 1 lemon and lemon juice of ½ lemon)
• ¼ cup olive oil (extra virgin)
• 1 garlic clove
• salt and pepper
• 4 zucchini
• 1 lb asparagus (weight for unpeeled asparagus)
• 1 lb salmon
• 2 tsp olive oil (extra virgin)

Click Here For Step-By-Step Instructions