Lemony Herb Salmon with Zucchini Noodle & Bell Pepper Sauté

Ingredients

• 2 count Salmon Fillets
• 2 medium Zucchini
• 1 small Red Bell Pepper
• 1 small Yellow Bell Pepper
• 2 cup Fresh Spinach
• 3 tbsp Olive Oil
• 1 small Lemon
• 2 tbsp Fresh Dill
• 1 tbsp Fresh Chives
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients: Pat salmon fillets dry with paper towels and season generously with salt and black pepper. Spiralize zucchinis into noodles. Thinly slice both bell peppers. Roughly chop fresh dill and chives.
2. Sear Salmon: Heat 1 tablespoon of olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, place the salmon fillets skin-side down (if applicable). Cook for 4-6 minutes per side, depending on thickness, until the salmon is cooked through and flakes easily with a fork. Remove salmon from the pan and set aside on a plate, tented with foil to keep warm.
3. Sauté Vegetables: Add 1 tablespoon of olive oil to the same skillet. Add the sliced red and yellow bell peppers and sauté for 3-4 minutes until they begin to soften but are still slightly crisp. Add the fresh spinach and cook for 1-2 minutes until it wilts. Finally, add the zucchini noodles and gently toss with the other vegetables for just 1-2 minutes to warm them through without overcooking.
4. Prepare Dressing & Combine: While vegetables are cooking, in a small bowl, whisk together the remaining 1 tablespoon of olive oil, the fresh juice from half a small lemon, chopped fresh dill, and chopped fresh chives. Season the dressing with salt and black pepper to taste. Pour this dressing over the sautéed zucchini noodle and bell pepper mixture in the skillet. Toss gently to combine all ingredients.
5. Serve: Divide the dressed zucchini noodle and bell pepper sauté between two plates. Top each with a seared salmon fillet. Garnish with a lemon wedge and extra fresh herbs if desired. Serve immediately.

Nutrition (per serving)