Ingredients
Scale
- 4 salmon fillets (about 150-180g each)
- 2 medium zucchini, spiralized
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (optional)
- 2 tablespoons grated parmesan cheese (optional)
Instructions
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Place salmon skin-side down and cook for 4-5 minutes until golden and crispy. Flip and cook another 2-3 minutes until cooked through. Remove and set aside.
- Reduce heat to medium and add the remaining butter and minced garlic to the same pan. Sauté for 1 minute until fragrant.
- Add the zucchini noodles and toss gently. Cook for 2-3 minutes until slightly tender but still crisp.
- Stir in the lemon juice, lemon zest, and red pepper flakes if using.
- Return the salmon to the pan and spoon the garlic butter sauce over the fillets. Heat together for 1-2 minutes.
- Garnish with fresh parsley and parmesan cheese if desired. Serve immediately.
Notes
- Do not overcook the zucchini noodles or they may become watery.
- Fresh salmon works best, but frozen and thawed fillets can also be used.
- Add extra vegetables like spinach or cherry tomatoes for more color and nutrition.
- For a dairy-free version, replace butter with olive oil and skip the parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pan
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 98 mg