Lemon Garlic Butter Salmon with Zucchini Noodles Recipe

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15-Minute Lemon Garlic Butter Salmon with Zucchini Noodles – Light, low-carb and ready in 15 minutes. Salmon fillets are pan-seared to flaky perfection and tossed in a delicious lemon garlic butter sauce with zucchini noodles. Dinner perfection for any weeknight!

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Photo credit: © Eatwell101.com

Ingredients list for the Lemon Garlic Butter Salmon with Zucchini Noodles

1 salmon fillet, cut in 3 or 4 chunks
4 zucchini spiralized
3 tablespoons butter, divided
3 – 4 clove garlic, minced
1 cup fresh chopped parsley, divided
Juice of 1/2 lemon
1/2 teaspoon red crushed chili pepper flakes, optional
1 tablespoon hot sauce of your choice (we used Sriracha)
Fresh chopped scallion, for garnish

Photo credit: © Eatwell101.com

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2 Blade Handheld Spiralizer - $25.00

Photo credit: © Eatwell101.com

Directions

1. Thoroughly season salmon fillets on all sides with salt and pepper.

2. Heat butter in a large cast iron skillet. Add the pieces of salmon to the skillet, skin side first, and cook for 2-4 minutes on each side – depending on thickness. For best results, use a fish turner to flip salmon. Remove from the skillet and set aside.

3. In the same skillet, melt remaining 2 tablespoons butter. Add lemon juice, hot sauce, minced garlic, half the parsley, and red pepper flakes (if you want).

4. Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly to coat in the butter sauce, until zucchini noodles are done but still crisp and juices have reduced a bit. Adjust seasoning with salt and pepper and garnish with more parsley. Push zucchini noodles on the side and add salmon fillets back to the pan. Reheat for a couple of minutes. Serve immediately lemon garlic butter Salmon garnished with chopped scallion and a lemon slice on the side. Enjoy!

Note: Zucchini tends to render some water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to drain off excess water. Rinse well to get rid of salt and drain thoroughly in a colander and pat dry before cooking.