Rich salmon is topped with garlicky & herby pesto and roasted to perfection while fluffy, comforting gnocchi dumplings get doused in a roasted zucchini sauce!
Cut the zucchini into chunks and place them on a sheet pan. Drizzle with avocado oil and season generously with salt, pepper, and garlic powder. Roast for 20 minutes until they are tender and slightly caramelized.
Meanwhile, prep the salmon: season the salmon filets with salt and pepper, then generously smear the top of each filet with an even layer of pesto. This will infuse the salmon with rich, aromatic flavors.
Once the zucchini is roasted, transfer it to a blender along with 1/4 cup of light coconut milk. Blend until smooth and creamy. If needed, add more coconut milk for your desired consistency.
On the same sheet pan, place salmon filets. Roast them for 12-15 minutes until they flake easily with a fork and have a beautiful, golden crust.
While the salmon roasts, bring a pot of water to a boil and add a pinch of salt. Cook the gnocchi for 2-3 minutes or until they float to the surface, then drain. Pour the creamy zucchini sauce over top of the gnocchi!
Plate your gnocchi with optional grated Parmesan and a sprinkle of crushed red chili flakes for a touch of heat. Top it all off with the beautifully roasted pesto salmon!