Lemon Garlic Butter Salmon

1 salmon fillet, cut in 3 or 4 chunks

4 zucchini spiralized

3 tablespoons butter, divided

3 – 4 clove garlic, minced

1 cup fresh chopped parsley, divided

Juice of 1/2 lemon

1/2 teaspoon red crushed chili pepper flakes, optional

1 tablespoon hot sauce of your choice (we used Sriracha)

Fresh chopped scallion, for garnish

1. Thoroughly season salmon fillets on all sides with salt and pepper.

2. Heat butter in a large cast iron skillet. Add the pieces of salmon to the skillet, skin side first, and cook for 2-4 minutes on each side – depending on thickness. For best results, use a fish turner to flip salmon. Remove from the skillet and set aside.

3. In the same skillet, melt remaining 2 tablespoons butter. Add lemon juice, hot sauce, minced garlic, half the parsley, and red pepper flakes (if you want).

4. Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly to coat in the butter sauce, until zucchini noodles are done but still crisp and juices have reduced a bit. Adjust seasoning with salt and pepper and garnish with more parsley. Push zucchini noodles on the side and add salmon fillets back to the pan. Reheat for a couple of minutes. Serve immediately lemon garlic butter Salmon garnished with chopped scallion and a lemon slice on the side. Enjoy!