Ingredients:

  • 2 Salmon Fillets (approx. 6 oz each)
  • 1 tbsp Olive Oil (High Heat)
  • 1 tsp Kosher Salt (divided)
  • 1/2 tsp Freshly Ground Black Pepper (divided)
  • 3 large Medium Zucchini (spiralized or julienned)
  • 4 tbsp Unsalted Butter (divided)
  • 4 cloves Fresh Garlic (minced finely)
  • 3 tbsp Fresh Lemon Juice
  • 2 tbsp Fresh Parsley (chopped)
  • Pinch Dried Red Pepper Flakes (Optional)

Instructions:

  1. Prep the Salmon and Zoodles: Pat the salmon fillets completely dry and season both sides aggressively with salt and pepper. Use a spiralizer to create thin noodles from the zucchini and lay them on a kitchen towel to wick away excess moisture.
  2. Prep the Sauce Base: In a small bowl, combine the lemon juice, minced parsley, red pepper flakes (if using), and a pinch of salt. Set this mixture aside.
  3. Sear the Salmon: Add the olive oil and 2 tbsp of butter to your pan over medium-high heat. Wait until the oil shimmers. Gently place the salmon fillets, skin-side down, into the pan. Cook for 4–5 minutes until the skin is crisp. Flip and cook for another 1–2 minutes until done. Remove the salmon immediately and set aside to rest.
  4. Create the Lemon Garlic Butter Sauce: Reduce the pan heat to low. Add the remaining 2 tbsp of butter and the minced garlic. Cook gently for about 60 seconds until fragrant, scraping up any browned bits (fond). Do not brown the garlic.
  5. Emulsify and Toss: Pour in the lemon juice/parsley mixture. Whisk constantly for 30 seconds until the sauce slightly thickens and emulsifies. Add the dried zucchini noodles directly into the pan and toss quickly for only 60–90 seconds to warm them and coat them in the sauce.
  6. Plate and Serve: Divide the zoodles between the two plates, forming a nest. Place a resting salmon fillet atop the zoodles. Spoon any remaining sauce from the pan over the dish and garnish with a final sprinkle of fresh parsley.