1. 2-3 zucchini, spiralized

  2. 4 tablespoon olive oil

  3. 1 tomato, sliced

  4. 2 tablespoons of garlic powder

  5. NTG avocado pesto

  6. 2 pieces of wild salmon

  7. 1 teaspoon of sesame seeds

  8. 1/4 cup of basil, chopped


  1. Heat 2 tbsp olive oil in a skillet over medium heat; cook and stir zucchini in oil for 1 minute. Turn heat to low, add tomatoes and cook for 5 to 7 minutes. Season with garlic, salt and pepper. Plate the pasta and mix in pesto.

  2. In a separate pan, heat 2 tbsp olive oil on medium heat.
    Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 – 3 minutes longer.

  3. Add the salmon on top of the “pasta,” garnish with basil and enjoy!


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 2975 Blackburn St., Dallas, Texas

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