Main Cover Featured Home (10)

Regal King Salmon Pesto Zoodles

  • Difficulty: Easy
  • Serves: 2
  • Preparation time:
  • Cooking time:

Rate this recipe


  • 200g Regal Sundried Tomato & Basil Wood Roasted Salmon
  • 1 x zucchini, cut into ribbons, julienned or made into zoodles with a zoodle maker
  • ½ lemon juice
  • 1 tablespoon olive oil
  • 50g Feta Cheese
  • ¼ cup green pesto, (basil, spinach or kale base)
  • 1/2 avocados, ripe, peeled
  • basil leaves, to garnish


Remove the Regal Sundried Tomato and Basil Wood Roasted Salmon from the fridge and allow to rest at room temperature for 5 minutes. Use a fork to flake the salmon and remove the skin.

Cover zucchini zoodles in boiling water and blanch for 3 minutes to soften. Drain zoodles and dress in olive oil and lemon juice.

Dice avocado into cubes, then roughly mash in a bowl. Add the green pesto to the avocado and mix well. Season to taste with salt and freshly ground black pepper.

Dress the zoodles in the pesto-avocado. Arrange the zoodles on two serving plates. Add the flaked salmon and crumbled feta cheese on top. Garnish with basil and additional lemon juice to taste.

Print this recipe