Lemon garlic butter salmon with zucchini noodles


This was really good! I don't know how I went this long without a vegetable spiralizer.

1 small zucchini, spiralized
1 tbsp. butter
1 tbsp. olive oil
1 clove of garlic, minced
fresh parsley, minced
juice of 1/2 lemon
1 tsp. chili garlic sauce
freshly ground black pepper

Spiralize a small to medium zucchini. Put on a paper towel, salt, add another paper towel, and compress.


Season the salmon with salt and freshly ground pepper. Spritz with olive oil.

Heat a sauté pan over medium heat. Add olive oil and cook the salmon until lightly browned on one side, then flip.


When done, remove from the pan and plate.

Add the butter and garlic to the sauté pan and cook, for a few minutes. Don't burn the garlic.

Add the lemon juice.

Add the chili garlic sauce.

Add the parsley, reserving a little to sprinkle on top at the end.

Add the zucchini and cook for a few minutes. Remove from the sauté pan with tong and plate with the salmon.

If the pan is too dry, add some more butter or olive oil.

Pour the remaining sauce over the salmon.

Sprinkle with parsley.

It's basically this recipe scaled down to 1 serving.

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This page contains a single entry by Rick Kasguma published on January 31, 2019 5:26 PM.

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