To prepare this dish, you’ll need a spiralizer – but fear not, it can be used with so many veggies (think carrots, cucumbers, beets, potatoes, and more!) and can help you prep unique salads, out-of-the-box toppings, and healthy pasta replacements in a flash.

Ready to try this modern twist on pasta? Here’s what you’ll need:

Ingredients:

• 1 salmon fillet, cut in 3 or 4 portions
• Salt and pepper, to taste
• 4 zucchinis, spiralized
• 3 tablespoons of butter, plus more for serving
• 3 – 4 garlic cloves, minced
• 1 cup of fresh chopped parsley
• Juice of 1/2 lemon
• 1/2 teaspoon crushed red chilli pepper flakes, optional
• 1 tablespoon sriracha (or other hot sauce of your choice)
• Cherry tomatoes, to taste
• Fresh chopped scallions, for garnish
• Slices of lemon, for garnish

Preparation:

• Sprinkle your spiralized zucchini with salt and allow it to sit for a couple of minutes – this will help reduce the amount of water in the zucchini so it doesn’t get soggy as you cook it. Place the zucchini in a colander and rinse well to get rid of the salt before patting it dry with a paper towel. Set aside.
• Season all sides of the salmon thoroughly with salt and pepper.
• Turn on the oven to the Keep Warm setting, or 170°F, and place an oven-safe plate or baking sheet on the middle rack.
• In a large cast iron skillet or frying pan, heat a third of the butter (1 tablespoon). Place the pieces of salmon in the skillet, skin side down first, and cook for 2 – 4 minutes on each side until the flesh of the salmon flakes with a fork. Remove the salmon from the skillet and place it in the oven so it stays warm while you cook the zucchini noodles.
• In the same skillet or pan, melt the rest of the butter. Add the lemon juice, sriracha, minced garlic, half the parsley, the cherry tomatoes, and the red pepper flakes.
• Add the zucchini noodles to the pan and cook for 3 or 4 minutes. Stir regularly to coat the zucchini in the butter sauce, adding salt, pepper, and parsley to taste. Once the zucchini noodles have softened a little but still feel somewhat crisp and that their juices have reduced a bit, plate them, along with the salmon.
• Garnish with chopped scallions, a little more butter, and a lemon slice on the side before serving. Bon appétit!

What a fun and delicious way to eat more veggies! Are you as obsessed with your spiralizer as we are? If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.