Pasta Ingredients:

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

Instructions:

Step #1:  Follow the directions on the Miracle Noodles package to prepare those. (It takes about ten minutes.)

Step #2:  Melt coconut oil into safe cooking ware. (My favorite is my cast iron skillet.)

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!

Pesto Ingredients:

1 1/2 cups fresh basil

3 small cloves garlic (peeled)

2 tablespoons pine nuts

1/4 teaspoon pink salt

dash pepper

1/3 cup + 2 tablespoons raw cashews

1/2 teaspoon lemon juice

1/2 cup extra virgin olive oil

Instructions:

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.***