Seared Salmon with Garlicky Zucchini Noodles


  • 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


  1. Season salmon with 2 teaspoon salt and 1 teaspoon pepper; set aside.
  2. Trim 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 colander 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.
  3. Preheat 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.
  4. Meanwhile, 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.
  5. Serve salmon on bed of noodles and garnish with parsley, flaky salt, and pinch of lemon zest.

Serves 4.
Recipe courtesy of