Step 1: Prepare the Zucchini Noodles

Start by preparing your zucchini noodles. Using a spiralizer or a vegetable peeler, turn the zucchinis into noodles, making sure to discard the ends. You can also use a julienne peeler or a mandoline slicer if you don’t have a spiralizer. The zucchini noodles should be thin and long, resembling pasta.

Once your noodles are prepared, set them aside. You want to make sure the zucchini noodles are dry before cooking, so you can pat them down gently with a paper towel to remove any excess moisture.

Step 2: Cook the Salmon

Next, prepare the salmon fillets. Pat the fillets dry with paper towels to remove excess moisture, which helps them sear better. Season the fillets generously with salt and freshly ground black pepper on both sides.

Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is hot, add the salmon fillets, skin-side down if they have skin. Cook for about 4-5 minutes on the first side without moving the fish to allow a crispy, golden-brown crust to form. Flip the salmon and cook for an additional 3-4 minutes on the other side, depending on the thickness of the fillets and your preferred level of doneness. The salmon should be cooked through but still moist and tender in the center.

Remove the salmon from the skillet and set aside. Cover loosely with aluminum foil to keep warm while you make the lemon garlic butter sauce.

Step 3: Make the Lemon Garlic Butter Sauce

In the same skillet, lower the heat to medium. Add 4 tablespoons of unsalted butter to the pan, and let it melt, scraping up any flavorful bits left from the salmon.

Once the butter is melted, add the minced garlic and cook for about 1 minute until fragrant but not browned. Add the lemon juice, lemon zest, and white wine (or chicken broth). Stir to combine, allowing the sauce to simmer for about 3-4 minutes to reduce slightly.

Stir in the chopped parsley and season with salt and pepper to taste. If you’d like a little heat, you can sprinkle in some red pepper flakes. The sauce should be tangy, rich, and full of lemony goodness.

Step 4: Sauté the Zucchini Noodles

In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Then, add the prepared zucchini noodles to the pan, tossing them to coat in the garlic-infused oil. Sauté the noodles for about 2-3 minutes, just until they’re slightly tender but still have a bit of bite. Be careful not to overcook them, as zucchini releases moisture and can become soggy.

Once the noodles are cooked, remove the pan from the heat and season with a pinch of salt and pepper. If you like, you can sprinkle the noodles with fresh basil or parsley for added flavor and a burst of color.

Step 5: Assemble the Dish

To serve, divide the zucchini noodles between plates, creating a bed of noodles. Place a salmon fillet on top of each serving. Spoon the lemon garlic butter sauce over the salmon, allowing some of the sauce to drizzle down onto the zucchini noodles for added flavor. Garnish with fresh parsley and a few slices of lemon for a vibrant and fresh finishing touch.

Step 6: Serve and Enjoy

Serve immediately, and enjoy the bright, zesty flavors of the Lemon Garlic Butter Salmon with Zucchini Noodles. This dish pairs beautifully with a light, crisp white wine like Sauvignon Blanc or Chardonnay, which complements the lemony richness of the salmon and butter sauce.