Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon (15ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 medium zucchini, spiralized (about 4 cups)
  • 1 tablespoon (15ml) olive oil
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/4 cup (60ml) chicken broth (or vegetable broth for vegetarian option)
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) chopped fresh parsley
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down (if using skin-on) in the hot pan. Cook until the skin is crispy and golden brown (if applicable) and the salmon is cooked through, about 4-6 minutes per side, depending on thickness. The internal temperature should reach 145°F (63°C). Remove salmon from skillet and set aside.
  3. While the salmon cooks, spiralize the zucchini.
  4. Add the remaining olive oil to the skillet. Sauté the minced garlic until fragrant, about 30 seconds. Be careful not to burn it!
  5. Add chicken broth to deglaze the pan. Scrape up any browned bits from the bottom. Stir in the butter, lemon juice, parsley, and red pepper flakes (if using).
  6. Add the zucchini noodles to the skillet. Toss gently to coat them with the sauce. Cook until the zucchini noodles are tender-crisp, about 2-3 minutes. Don't overcook them, or they'll become soggy!
  7. Divide the zucchini noodles between two plates. Top with the cooked salmon fillets. Spoon any remaining sauce over the salmon and noodles. Serve immediately.