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Prep zucchini noodles and carrot ribbons. Toss carrot ribbons with a squeeze of lemon juice and a couple pinches sea salt. Toss and set aside while you prep the other ingredients.
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To make the pesto, in the bowl of a food processor, place herbs, pepitas, garlic, lemon zest and juice, and sea salt and pulse several times to combine. Scrape down sides and pulse several times more. With food processor running, drizzle in olive oil. Taste, and add sea salt, lemon, or additional olive oil to taste.
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To cook noodles, add half the olive oil to a large skillet over medium/medium-high heat. Add half the zucchini noodles and sprinkle with sea salt. Cook just until noodles wilt slightly, 2 - 3 minutes. Remove to a large bowl. Repeat fro second batch. When noodles are cooked, add carrots and fold in 1/3 cup pesto. Add sea salt to taste.
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Set broiler to high heat. Drizzle salmon with olive oil, and sprinkle generously with sea salt and pepper. Arrange salmon on a rimmed baking sheet. Slice under broiler and cook 8 - 10 minutes, or just until fish is opaque.
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Plate noodles, set salmon on top, and finish with a dollop of pesto. Serve immediately.