Lemon-caper salmon fillet | Light summer dinner

Thoroughly pat the salmon fillets dry with paper towels, then lightly season both sides with salt and pepper. Squeeze the lemon juice and grate its zest. Slice the garlic thinly, and finely chop the fresh parsley.

Cut the zucchinis into long, thin noodles (zucchini noodles) using a spiralizer or a vegetable peeler.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets in the pan (skin-side down, if they have skin) and sear for 3-4 minutes until a golden-brown crust forms, then flip and cook for another 2-3 minutes. Remove from the pan and set aside on a plate to rest.