Broiled Salmon with Zucchini Pasta

Spiralizing zucchini is one of my new favorite things. It's such a healthy, low-carb yet delicious option for a side dish or even main course.

Spiralize the zucchini. Then mix it with some salt and set it aside in a bowl. This will extract moisture. After 20 minutes or so, rinse to get the salt out and wrap the zucchini in a dish towel gently squeezing to dry. Sauté diced shallots and minced garlic in a little olive oil. Add the zucchini, fresh tomatoes, olives and chopped basil. Season with salt, pepper and fresh lemon juice. Then mix in some pesto. Let the mixture cook through a little (but not too much because the zucchini noodles are kind of gross if they're over cooked) and serve with a little fresh parmesan cheese.

The salmon pictured here is simply rubbed with fresh herbs and a little olive oil then broiled to perfection. This is a super delicious low-carb meal. One of my personal favorites.

Ingredients:

• 2 large zucchini

• 1 tablespoon olive oil

• 2 tablespoons diced shallots

• 1 tablespoon minced garlic

• 3 Roma tomatoes chopped into bit sized pieces

• 1/2 cup of pitted Kalamata olives cut in half

• 1 tablespoon chopped fresh basil

• Juice from half a lemon

• 1/4 cup pesto

• Salt & Pepper to taste

• Grated parmesan cheese

Shrimp Scampi With Zucchini Carpaccio

Chef Emma, at Sur la Table, introduced me to this Zucchini Carpaccio recipe and I just fell in love with it. The flavors are so fresh and delicious, and perfectly seasonal! I matched it up with some simple but tasty Shrimp Scampi.

How To Make It

Zucchini Carpaccio

• 2 zucchini
• a good sized handful of arugula
• juice of 1/2 lemon
• 1 tablespoon olive oil
• 1 tablespoon diced blanched almond slivers
• 2 tablespoons freshly grated Romano cheese
• salt and pepper

Thinly slice the zucchini using a mandoline or spiralizer. Set it in a strainer and sprinkle salt generously over. Allow it to sit for 20 minutes. The salt will extract much of the liquid. Thoroughly rinse the zucchini and pat dry with a towel. Toss all ingredients together reserving 1 tablespoon of cheese and a little of the almonds to sprinkle on top. I made this ahead of time in order to let it marinade in the fridge for about 20 minutes. It was just delicious!

Shrimp Scampi

• 1/2 cup butter
• 3 cloves garlic, minced
• juice of one lemon
• 1 pound fresh shrimp
• 2 tablespoons fresh parsley, minced

Melt butter and saute garlic. Add the lemon juice, shrimp and parsley. Cook until shrimp is pink and firm. Plate shrimp and drizzle sauce over. Yum!