Ingredients
4 salmon pieces (2 lb.)
kosher salt
Black pepper
1 lemon, zested and sliced into wheels
5 medium zucchini
extra-virgin olive oil
2 tsp. minced garlic
1 tsp. red pepper chili flakes
1/4 c. chopped parsley
Flaky sea salt, for garnish
Lemon zest, for garnish
Preparation
Step 1Season salmon with 2 teaspoon salt and 1 teaspoon pepper; set aside. Step 2Trim one end of each zucchini and insert into a spiralizer. Turn to create noodles. If noodles are very long, cut them to approximately 7". Place noodles in a collander and season with 1 tablespoon salt. Mix gently to ensure all noodles are well seasoned to help remove excess moisture from zucchini. Set aside and let noodles drain over a dish.Step 3Preheat a large castiron skillet over high heat. Heat 1 tablespoon olive oil until very hot and almost smoking. Sear salmon on each side for 4 minutes. Transfer to a plate and let rest.Step 4Meanwhile, drain zucchini noodles and pat dry with paper towels to remove as much water as possible. In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add lemon slices and sauté quickly to deglaze the pan. Add garlic, chili, and noodles. Stir fry for 3 to 5 minutes until garlic is cooked and noodles are al dente.Step 5Serve salmon on bed of noodles and garnish with parsley, flaky salt, and pinch of lemon zest.
