Ingredients:

  • 2 medium-sized Zucchini (approx. 400g)
  • 1 tsp Fine Sea Salt (for drawing out moisture)
  • 1 Tbsp Extra Virgin Olive Oil (EVOO)
  • 2 Salmon Fillets (approx. 6 oz / 170g each), skin-on
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 Tbsp High-Heat Cooking Oil (Grapeseed, Avocado, or clarified butter)
  • 4 Tbsp Unsalted Butter, cut into four pieces
  • 3 large cloves Garlic, finely minced (approx. 1 Tbsp)
  • 1/2 cup Dry White Wine or Chicken Stock
  • 2 Tbsp Fresh Lemon Juice
  • 1/2 tsp Lemon Zest
  • 2 Tbsp Fresh Parsley, finely chopped (flat-leaf variety preferred)
  • A pinch of Red Pepper Flakes (optional)

Instructions:

  1. Spiralize the zucchini to create thin, spaghetti-like noodles. Place the zoodles in a colander and toss lightly with 1 teaspoon of sea salt. Let them sit for 10 minutes to draw out excess moisture.
  2. Pat the salmon fillets very dry using kitchen paper and season the skin and flesh lightly with salt and pepper.
  3. Heat the large skillet over medium-high heat. Add the high-heat oil. Place the salmon fillets in the pan, skin-side down. Press down gently for the first 30 seconds.
  4. Cook the salmon for 4 to 6 minutes, untouched, until the skin is deeply golden brown and the flesh is opaque two-thirds of the way up. Flip the salmon and cook for another 1 to 2 minutes, or until the internal temperature reaches 145°F (63°C). Remove the salmon and let it rest.
  5. Prepare the sauce: If there are brown bits (fond) in the pan, pour off any remaining oil. Add the white wine or stock and scrape up the bits. Reduce the liquid by half over medium heat.
  6. Reduce the heat to low. Add the butter pieces, one at a time, swirling the pan until they are melted and emulsified. Add the minced garlic and sauté gently for 30 seconds until fragrant. Stir in the lemon zest and red pepper flakes (if using).
  7. Remove the pan from the heat. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning.
  8. Rinse the zoodles briefly to remove the excess salt, then squeeze them firmly in a clean towel to remove all water. Heat 1 Tbsp of EVOO in the skillet. Add the zoodles and sauté for only 1 to 2 minutes, tossing frequently, until they are slightly softened but still retain a bite (al dente).
  9. Assemble the dish: Divide the zoodles between two plates. Place a rested salmon fillet on top of each bed of zoodles. Spoon the warm Lemon Garlic Butter Sauce generously over the salmon and zoodles. Serve immediately.