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1
Heat the oil in a fry pan on a high heat. Pat the skin of the salmon dry, season. Add the fish to the pan – skin side down. Cook for 4-5 minutes on the skin side. Flip over and cook 3-4 minutes on the flesh side. Remove from the heat.
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2
Add the ribbons or noodles to some salted boiled water. Remove zucchini after 20 seconds. Drain thoroughly. For the pesto throw all of the ingredients into a blender or food processor. Blitz for 20-30 seconds or until fully combined. Remove from the blender.
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3
Add 1-2 tbs of pesto to the zucchini and mix thoroughly. Add a squeeze of lemon and season. Serve with Huon Salmon.
