Ingredients:

  • 4 (6 oz / 170g each) Salmon Fillets (skin on recommended)
  • 4 medium Zucchini (Courgettes)
  • 2 Tbsp Extra Virgin Olive Oil (divided)
  • Sea Salt Flakes (to taste)
  • Freshly Ground Black Pepper (to taste)
  • 6 Tbsp Unsalted Butter
  • 4 cloves Garlic (finely minced or crushed)
  • ¼ cup Dry White Wine (or Chicken/Fish Stock)
  • 2 Tbsp Lemon Juice (freshly squeezed)
  • 1 tsp Lemon Zest
  • 1 tsp Fresh Thyme or Oregano (finely chopped)
  • 2 Tbsp Fresh Parsley (chopped, for finishing garnish)
  • ¼ tsp Red Pepper Flakes (optional)

Instructions:

  1. Prepare Zucchini Noodles: Spiralize the zucchini. Place the zoodles in a colander and gently toss with a pinch of salt. Allow them to sit for 10 minutes to draw out excess moisture. Pat dry thoroughly with a clean tea towel or paper towels.
  2. Prep Aromatics: Finely mince the garlic and chop the herbs (thyme and parsley). Measure out all liquid ingredients.
  3. Season the Fish: Pat the salmon fillets completely dry (crucial for a crisp skin). Season the skin side heavily with salt and pepper, and lightly season the flesh side.
  4. Heat the Pan: Heat 1 Tbsp of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
  5. Sear: Place the salmon fillets, skin-side down, in the hot oil. Sear undisturbed for 4 minutes until the skin is deeply golden and crispy.
  6. Flip: Carefully flip the fillets using a thin spatula. Reduce heat to medium-low and cook for 1–2 minutes, depending on the desired level of doneness (medium-rare to medium).
  7. Remove: Transfer the salmon to a clean plate and loosely tent with foil to rest while you make the sauce.
  8. Add Butter & Garlic: Reduce the heat to low. Add the 6 Tbsp of butter and minced garlic to the same pan. Cook for 60 seconds until the garlic is fragrant, being careful not to burn it.
  9. Deglaze: Pour in the white wine (or stock). Bring to a simmer and scrape up any browned bits from the bottom of the pan. Let the liquid reduce by half (about 1 minute).
  10. Finish Sauce: Stir in the lemon juice, zest, red pepper flakes (if using), and fresh thyme. Taste and adjust seasoning (salt/pepper).
  11. Sauté Zoodles (Quickly): Add the remaining 1 Tbsp of olive oil to a separate hot pan (or wipe out the sauce pan). Add the dried zoodles and sauté very quickly (30–60 seconds). Do not let them become watery or limp.
  12. Combine and Serve: Divide the zoodles among four bowls. Place the rested salmon fillet on top of the zoodles. Spoon the warm Lemon Garlic Butter Sauce generously over the salmon and the noodles. Garnish with fresh chopped parsley.