ingredients

16 oz. raw wild-caught salmon

2 large zucchinis

3/4 cup Maitake mushrooms

2 tablespoons minced garlic, divided

1 teaspoon sea salt, divided

1 tablespoon thyme

Pompeian Organic Extra Virgin Olive Oil Spray 

preparation

  1. Wash salmon and dry.
  2. Spray salmon twice with Pompeian Organic Extra Virgin Olive Oil Spray and rub a 1/2 teaspoon of sea salt, 1 tablespoon of minced garlic and 1 tablespoon of thyme onto the salmon. Set aside.
  3. Spiralize zucchini into thin noodles.
  4. Spray a medium skillet with Pompeian Organic Extra Virgin Olive Oil Spray and add the garlic to the pan on medium heat.
  5. Cook the garlic until lightly browned and then add in the mushrooms and zucchini noodles. Cook until the vegetables are al dente and then remove from them from the heat.
  6. Plate the noodles and add another spray of Pompeian Organic Extra Virgin Olive Oil Spray to the pan.
  7. Place the salmon skin-side up into the pan and cook on medium heat for 5 minutes. Flip and cook for another 3 minutes.
  8. Remove the salmon from the pan and serve on top of the zucchini noodles.