LEMON GARLIC BUTTER SALMON WITH ZOODLES
Prep time: 25 mins
Salmon fillet 1 cut into 3 to 4 pieces
Zucchini spiralized 1 lb (zoodles)
Butter 1 1/2 tbsp
Garlic 3 – 4 cloves, minced
Fresh chopped parsley 1 cup
Juice of 1/2 Lemon
Red crushed chili pepper flakes 1/2 tsp
Hot sauce (Sriracha) of your choice 1 tbsp (optional)
Fresh chopped scallion (spring onions), for garnish
Thoroughly season salmon fillets on all sides with salt and pepper.
Heat 1 tbsp butter in a large cast iron skillet. Add the pieces of salmon to the skillet, skin side first, and cook for 2-4 minutes on each side – depending on thickness. For best results, use a fish turner to flip salmon. Remove from the skillet and set aside.
In the same skillet, melt remaining 1/2 tbsp butter. Add lemon juice, hot sauce, minced garlic, half the parsley, and red pepper flakes (if you want).
Add zucchini noodles and cook for 3 to 4 minutes, keep stirring reqularly. Zoodles cook very quickly, so they should be look done however do not over cook which will make them lose crispy/crunchy. Add salt and pepper in the end as per your taste.
Move the zoodles on a side of the pan add the cooked salmon back and reheat the salmon in the same pan with pouring the sauce of zoodles on salmon and add remaining parsley.
Serve immediately lemon garlic butter Salmon zoodles garnished with chopped scallion and a lemon slice on the side.
Zucchini tends to lose some water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to drain off excess water. Rinse well to get rid of salt and drain thoroughly in a strainer and pat dry before cooking.