Angela's Salmon Fillets & Zucchini Noodles
Photography: Jillian Clark
Location: Guest House Raleigh
Recipe by:
Angela Salamanca
“Some of the most nourishing things for me are simple foods, and quiet moments.”
- Angela Salamanca
Ingredients
2 Cups of Zucchini Noodles
2 Cups of Baby Spinach
2 Garlic Cloves, Chopped (for Spinach)
2 6oz Salmon Fillets (or sub Scallops)
Chopped Parsley
Chopped Cilantro
Chopped Scallions (mostly stems)
Lemon
Olive Oil
Salt & Pepper
Hot Chili Powder
Directions
Heat oven to 375˚. Use an 8" cast iron pan for the entire meal.
Season the salmon with salt and pepper.
Heat olive oil and sear fillets on both sides. Set aside.
In the same pan add a bit more olive oil and sautée zucchini noodles for about 4 minutes. Season with salt and pepper. Plate the noodles with all of the juices from the pan.
Finish the Salmon in the oven for about 3 minutes.
Add another touch of olive oil to the hot cast iron skillet, add the garlic and sautee for about a minute, then add the spinach for another minute.
Season to taste with salt and pepper and squeeze half a lemon on the spinach. Turn off the heat and set aside.
Take the salmon out of the oven and plate over the noodles, add the spinach, and finish with chopped herbs.
I always add a bit of heat at the end. These days I have been using Waiya, an Amazonian hot chili powder.
Enjoy!