Ingredients:

  • 4 (6 oz / 170 g each) Salmon Fillets, skin on
  • 2 Tbsp High-Heat Oil (grapeseed or canola)
  • 1 tsp Flaky Sea Salt, plus more for seasoning
  • ½ tsp Freshly Ground Black Pepper
  • 4 medium Zucchini, trimmed and spiralized
  • 1 Tbsp Extra Virgin Olive Oil
  • ½ tsp Fine Salt (to sweat zoodles)
  • 4 Tbsp Unsalted Butter, cut into four pieces
  • 6 cloves Fresh Garlic, minced finely
  • 1 medium Lemon, zest finely grated (about 1 tsp)
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Dried Italian Herbs (oregano and thyme mix)

Instructions:

  1. Prep the Zoodles: Spiralize the zucchini. Place zoodles in a colander, sprinkle with ½ tsp fine salt, and let drain for 10 minutes. Pat dry thoroughly with paper towels before cooking.
  2. Season the Salmon: Pat the salmon fillets completely dry. Season the flesh and skin generously with sea salt and black pepper. Prepare the sauce ingredients (minced garlic, chopped parsley, butter, lemon zest, and juice) nearby.
  3. Sear the Salmon: Heat the heavy-bottomed skillet over medium-high heat. Add the high-heat oil. Once shimmering, place the salmon fillets skin-side down. Press gently for 30 seconds to prevent curling. Cook undisturbed for 4–5 minutes until the skin is golden brown and crispy.
  4. Create the Lemon Garlic Butter Sauce (Basting): Flip the fillets and immediately reduce the heat to medium-low. Add the butter, minced garlic, dried herbs, and lemon zest to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the sauce over the tops of the salmon fillets for 1–2 minutes, or until the fish is cooked through (145°F / 63°C). Remove the salmon and set aside, tented with foil.
  5. Sauté the Zucchini Noodles: Increase the heat under the skillet. If needed, add 1 Tbsp olive oil. Add the dried zoodles and toss quickly for 1–2 minutes until just heated through and still crunchy ('al dente'). Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning.
  6. Plate and Serve: Divide the zoodles among the plates. Top each portion with a salmon fillet, crispy skin up. Spoon any remaining lemon garlic butter sauce from the pan over the salmon and zoodles. Serve immediately.