Ingredients

For the Salmon

• 2 wild-caught salmon fillets
• 2 tbsp avocado oil
• 1 tsp sea salt
• 1 tsp cracked black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Juice of 1/2 lemon

For the Zoodles

• 4 medium Zucchini, spiralized into zoodles
• 1 tbsp avocado oil
• Pinch sea salt

For the Alfredo Sauce

• 1 cup unsweetened coconut cream
• 3 tbsp nutritional yeast
• 2 cloves garlic, minced
• 1 tbsp grass-fed ghee or dairy-free butter
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp chicken broth

Instructions

1. Zucchini being spiralized into long fresh zoodles.
2. Pat 2 salmon fillets dry with paper towels. Coat with 2 tbsp avocado oil, 1/2 lemon juice, 1 tsp sea salt, 1 tsp pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Let sit for 10 minutes while heating grill pan.
3. Heat cast-iron grill pan over medium-high heat. Place salmon skin-side down. Grill 4–5 minutes per side until crispy edges form and center becomes flaky.
4. Make Alfredo sauce. Using same skillet, reduce heat to medium. Add 1 tbsp ghee and 2 cloves garlic. Sauté until fragrant. Add 2 tbsp chicken broth, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp nutmeg. Stir slowly until sauce thickens into creamy Alfredo consistency.
5. Add 1 cup coconut cream. Add 3 tbsp nutritional yeast.
6. Add spiralized zucchini into skillet. Toss gently for 1–2 minutes only to avoid sogginess.