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Ingredients
- 2 large zucchini spiralized
- 1 lb skinless salmon filet cut into cubes
- 1/2 lemon juiced
- 2 tsp butter melted (or coconut oil)
- 1 clove garlic fresh, minced
- 1 pinch chili powder
- Himalayan sea salt to taste
- black pepper to taste
- 1 1/2 cup cherry tomatoes fresh, halved
- pinch chili flakes
Ingredients
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Recipe Notes
1. Whisk half of the melted butter with the fresh minced garlic, chili powder and lemon juice, and season with Himalayan sea salt and pepper.
2. Pour this marinade over the salmon cubes, and toss to coat.
3. Preheat a large pan over medium high heat, then add in the salmon cubes and cook for about 2-3 minutes per side, or until golden brown and flaky. Remove the salmon from the pan and set aside.
4. In the same preheated pan add in the remaining butter, cherry tomatoes and zucchini noodles.
5. Sauté for about 2-3 minutes, then return the salmon and very gently stir to combine to combine.
6. Squeeze lemon juice over and garnish with chili flakes. Enjoy!
Serving Size = 3 ounces of salmon, 2 cups of zoodles
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