Salmon Filet on Zoodles

Take the salmon out of the refrigerator, rinse under cold water, pat dry and set aside.

• 5.3 oz Salmon, fresh

Halve the tomatoes. Finely chop the garlic. Pass a potato peeler, over the whole length of the zucchini to get long, flat noodles. Work your way around the zucchini until you reach the core. Then finely dice the core. If you have a spiralizer, feel free to use it. Put the tomatoes, garlic and diced zucchini into a bowl.

• 3.5 oz Cherry tomatoes
• ½ Garlic clove (~ 0.1 oz)
• 1 Zucchini (~ 7.8 oz)

Heat the olive oil in a non-stick frying pan over medium heat and add the thyme.

• 1 ⁠½ tsp Olive oil
• 1 twig of Thyme, fresh (~ 0.1 oz)

Score the skin of the salmon and season with salt and pepper. Heat the canola oil in a non-stick frying pan over medium heat. Add the salmon flesh side down into the pan and fry until the sides start to turn white.

• Salt
• Black pepper

Turn the fish, add the zucchini cubes, garlic and tomatoes and fry for approx. 2-4 minutes. Take the fish out off the pan.

Add the zoodles and cream cheese into the pan, season with salt and pepper and heat briefly with the residual heat.

• 1 ⁠½ Tbsp Cream cheese
• Salt
• Black pepper

Serve the salmon with the zoodles, zucchini cubes and tomatoes and drizzle with the lemon juice.

• ½ Lemon (~ 1 oz)

Enjoy your meal!