📖 Instructions

1. Prep the Salmon: Preheat your oven to 400°F (200°C). Place salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, season generously with salt, freshly cracked black pepper, and a pinch of garlic powder. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Pro Tip: For extra flavor, add a few lemon slices on top of the salmon before baking.
2. Spiralize the Zucchini: While the salmon is baking, use a spiralizer to turn the zucchini into noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons or julienne the zucchini with a knife. Place the zoodles in a colander and sprinkle with a pinch of salt. This helps draw out excess moisture. Let them sit for about 10 minutes, then gently squeeze out any remaining water with paper towels. This step is crucial to prevent soggy noodles.
3. Make the Lemon Pepper Sauce: In a large skillet or sauté pan, melt butter (or use olive oil for a dairy-free option) over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
4. Add Lemon Juice and Pepper: Stir in fresh lemon juice, lemon zest, and a generous amount of freshly cracked black pepper. Adjust the amount of pepper to your liking – I like mine with a little kick!
5. Sauté the Zoodles: Add the drained zucchini noodles to the skillet and toss to coat them in the lemon pepper sauce. Sauté for 2-3 minutes, just until the zoodles are heated through and slightly softened but still have a bit of a bite. Overcooking them will make them mushy.
6. Flake the Salmon: Once the salmon is cooked, gently flake it into bite-sized pieces with a fork.
7. Combine and Serve: Add the flaked salmon to the skillet with the zoodles and toss gently to combine. Garnish with fresh parsley and extra lemon wedges, if desired. Serve immediately and enjoy!