• 1.33 lbs wild salmon fillets (skinless if possible)
  • 2 tsp. smoked paprika
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. pepper
  • 1/4 tsp. onion powder
  • 1/4 tsp. dried oregano
  • 1/8 tsp. chili powder (more to taste)
  • 2 tbsp. olive oil, divided
  • 2 zucchini, cut into noodles
  • 1 cup cherry tomatoes
  • 2 garlic cloves, minced
  • 1 lemon


Mix together the smoked paprika, salt, garlic powder, pepper, onion powder, oregano, and chili powder. Pat the salmon dry using a paper towel and press the spice mixture onto the salmon on both sides. (If you salmon has skin, just coat one side of the fish.)

Prepare your zucchini noodles using a spiralizer, sharp knife, or vegetable peeler. If time permits, sprinkle the zucchini noodles with salt and place in a colander. This will remove some of the moisture and result in a firmer noodle.

Heat half the olive oil over medium high heat in a heavy skillet. Cook the salmon for 3-4 minutes per side. Remove from the pan and set aside. Tent with foil to keep warm.

Add the remaining olive oil to the pan along with the garlic. Cook for 1 minute. Add the zucchini noodles and tomatoes. Cook for 3-5 minutes until al dente. Season with salt and pepper.

Serve salmon over the zucchini noodles with lemon. Enjoy!