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For The Love Of Salmon And Zoodles

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Another week, another fantastic dish with my favorite fish! This recipe was a culmination of so many aspects I love about cooking. I had the opportunity to use my cast iron, practice pan searing, salmon, and using my spiralizer to make delicious zoodles. Making Lemon Garlic Butter Salmon With Zoodles was an adventure but also a breeze with a delicious reward at the end. It’s not very often I have the chance to cook fish in my cast iron and it didn’t come without some minor complications but in the end, this recipe came out perfect!

This one-pot meal started off with a quick and easy searing of the salmon. I have made salmon on a couple different pans but surprisingly, I have never pan seared fish on a cast iron skillet. I waffled back and forth on the proper way to begin, skin side first or flesh side first. Before I made my ultimate decision I was generous and added a tablespoon of butter and a tablespoon of olive oil. I think just using all olive oil would suffice but I was very cautious when it came to the fish sticking to the pan. After the skillet had preheated I placed the salmon in the pan skin side down. Previously, I started with the skin side up but I wanted to try something new. The salmon did begin to crisp but did stick a touch to the pan. By the end of prepping my protien, there was hardly any skin left which was fine for me because I don’t eat it anyway!

Doubling the sauce is a must. Originally, I made the simple lemon garlic butter sauce as the recipe directed but it just wasn’t enough for me. I whipped out a separate pan and made some extra sauce on the side. In the instructions below I doubled the ingredients for the appropriate amount so when you give this delicious dish a try it truly is a one-pan meal. While this is probably my millionth salmon dish, this recipe is officially my favorite!

Lemon Garlic Butter Salmon with Zoodles

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