Dill and Salmon Zucchini Noodles

Ingredients

• 4 medium zucchini, spiralized into noodles
• 1 1/4 pounds salmon fillet, skin removed
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon red pepper flakes
• 1 lemon, sliced into wedges, for serving

Method

1. 1

   Spiralize the zucchini into noodles and lay them on a few layers of paper towel; sprinkle with 1/4 teaspoon salt and let sit for 10 minutes to draw out excess moisture.

   10:00 · Drain zucchini noodles
2. 2

   Pat the salmon fillet dry and season both sides with salt, pepper, and red pepper flakes.

3. 3

   Heat 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Add the salmon and sear 4 minutes per side, until golden and just cooked through.

   4:00 · Sear salmon
4. 4

   Transfer the salmon to a plate and flake it into large chunks with a fork once cool enough to handle.

5. 5

   In the same skillet, melt the butter with the remaining 1 tablespoon olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
6. 6

   Stir in the lemon zest, lemon juice, and heavy cream, and simmer until slightly thickened, about 2 minutes.

   2:00 · Simmer sauce
7. 7

   Pat the zucchini noodles dry with paper towels, then add them to the skillet and toss gently in the sauce until just softened, 2 to 3 minutes.

   2:00 · Toss zucchini noodles
8. 8

   Fold in the flaked salmon and chopped dill, tossing gently to combine and warm through, about 1 minute.

   1:00 · Combine and warm
9. 9

   Taste and adjust salt and pepper as needed. Divide among plates and serve immediately with lemon wedges.