Pan-Seared Salmon with Calabrian Chili Gremolata & Garlicky Zucchini Noodles

Ingredients

• 2 each Salmon Fillets
• 2 medium Zucchini
• 2 cups Fresh Spinach
• 3 cloves Garlic
• 0.5 cup Fresh Flat-Leaf Parsley
• 1 whole Lemon
• 1 teaspoon Calabrian Chili in Oil
• 2 tablespoons Pine Nuts
• 3 tablespoons Extra Virgin Olive Oil
• 0.25 teaspoon Sea Salt
• 0.125 teaspoon Freshly Ground Black Pepper

Instructions

1. Prepare the Calabrian Chili Gremolata: In a small bowl, combine the finely chopped parsley, zest of one lemon, 2 minced garlic cloves, and minced Calabrian chili. Stir in 1 tablespoon of extra virgin olive oil. Season with a pinch of sea salt and freshly ground black pepper. Set aside.
2. Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them. Remove from heat and set aside.
3. Cook the Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with sea salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a non-stick or cast-iron skillet over medium-high heat. Once hot, place the salmon fillets skin-side down (if applicable). Sear for 4-6 minutes until the skin is crispy and releases easily. Flip and cook for another 3-5 minutes, or until cooked to your desired doneness (internal temperature of 145°F / 63°C). Remove salmon from the skillet and set aside on a plate, tented with foil to keep warm.
4. Sauté the Zucchini Noodles and Spinach: In the same skillet (add the remaining 1 tablespoon of olive oil if needed), add the remaining 1 minced garlic clove and sauté for 30 seconds until fragrant. Add the zucchini noodles and cook for 2-3 minutes, stirring occasionally, until slightly tender but still firm. Add the fresh spinach and cook for another 1-2 minutes until wilted. Squeeze the juice of half a lemon over the vegetables and season with a pinch of sea salt and freshly ground black pepper.
5. Assemble and Serve: Divide the garlicky zucchini noodles and spinach evenly between two plates. Top each serving with a pan-seared salmon fillet. Spoon a generous amount of the Calabrian Chili Gremolata over the salmon. Sprinkle with toasted pine nuts and serve immediately.

Nutrition (per serving)