Seared Salmon with Zucchini Noodles

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Chum salmon

  Fish, raw

  15 oz or 425g

• Pepper

  Spices, black

  1 dash or 0.1g

• Zucchini

  Summer squash, includes skin, raw

  4 large or 1.29kg

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Garlic powder

  Spices

  ½ tsp or 2g

• Parsley

  Raw

  3 tbsp or 11g

• Onion powder

  Spices

  ½ tsp or 1g

Directions

1. Season salmon ; 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 skillet over high heat. Sear salmon on each side for 4 minutes. Transfer to a plate and let rest.
4. 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 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 and fresh lemon juice

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