Light, fresh, and flavorful noodles paired with artichokes and seared salmon—crispy on the outside, tender and buttery inside —for a satisfying meal.

 Serves 2

Ingredients:                                                                                        

Equipment: Best Spiralizer: https://amzn.to/4ogPJP1

 Salmon:

  • 3/4 lb. fresh wild salmon fillets, thick center cut, skin removed, and pat dry
  • Sea salt & black pepper
  • 1 tablespoon Avocado oil

Noodles:

  • 3 Zucchini, medium to large, firm and straight (about 1.5 lbs.)
  • 2 tablespoons Extra Virgin olive oil
  • 1 tablespoon clarified butter
  • 2 tablespoons shallot, minced
  • 2 garlic cloves, minced
  • 4 artichoke hearts (in water or marinated), cut into quarters
  • 2 tablespoons fresh parsley, chopped
  • *3 slices cooked, crumbled, crispy turkey bacon, crispy bacon, or crispy pancetta
  • 1/2 lemon, zested and juiced
  • Pinch cayenne pepper
  • Sea salt to taste

Note: * If you don’t have bacon, then add a pinch of smoked paprika for that umami flavor.

Noodles: Spiralize the zucchini yourself, or purchase 1.5 lb. of already spiralized zucchini.

Directions:

  1. Heavily salt the zucchini noodles, let sit for a few minutes, then massage and squeeze the water out of them. Make sure to drain any excess liquid and set aside.

Note: The noodles will not retain the salt.

  1. In a large pan, heat avocado oil on medium-high heat.
  2. Add salmon fillets top side down, sear uncovered and undisturbed for 4-6 minutes. Cover only with a splatter screen; otherwise, they will not get crispy. You will see the flesh turn from translucent to opaque, cooking about two-thirds of the way up the fillet, and then turn over. It should be golden and crispy. Finish cooking through for another 2-4 minutes, but not fully opaque, because it will continue cooking when off the heat, and you don’t want dry fish!
  1. In a large pan on medium heat, add olive oil, clarified butter, and shallots, and sauté until soft.
  2. Add the garlic and sauté for 1 minute
  3. Add the zucchini noodles, turn up the heat to medium-high, and cook for 2 minutes
  4. Add artichokes and lemon zest, stir to combine, and cook 1 minute
  5. Turn off the heat and add parsley and lemon juice, a pinch of cayenne, and stir to combine
  6. Add the bacon or smoked paprika and adjust seasonings to taste
  7. Distribute evenly among 4 plates or low bowls, then place the salmon on top and serve with extra lemon.

Enjoy!

  • Free of wheat, gluten, grains, dairy, corn, soy, egg, nuts, and refined sugar.
  • GF/DF, Paleo, Low-Carb, Keto, Whole30, and Candida Diet Friendly!

For More Recipes, go to www.LisaStimmer.com