Seared Huon Salmon with zucchini noodles (zoodles), mint and hazelnuts

Zoodles are not only healthy, they look amazing and are so fresh. Enjoy this quick and refreshing zoodle salad on a beautifully warm evening.

*There’s lots of fancy gadgets that make zucchini noodles, but a julienne peeler works just as well or you can use a regular vegetable peeler to make ribbons.

Seared Huon Salmon with zucchini noodles (zoodles), mint and hazelnuts
10 Minutes
10 Minutes


  • 4 Huon Salmon portions, skin on
  • 4 small zucchinis, cut into noodles* (about four cups)
  • 1 punnet cherry tomatoes, halved
  • 1 cup mint leaves
  • 1/4 cup toasted hazelnuts, lightly chopped
  • 80g Danish feta cheese
  • Juice of 1 lemon
  • 4 tbsp olive oil
  • 1 tbsp butter


  1. 1

    In a large bowl combine zucchini noodles, tomatoes, mint, hazelnuts and feta cheese. Toss with 1 teaspoon of lemon juice and 1 tablespoon of olive oil. Season to taste.

  2. 2

    Season the salmon fillets with a pinch of salt. Heat the remaining oil and butter in a non-stick frying pan over a medium-high heat. Once the butter starts bubbling, add the salmon, skin-side-down, and fry for 4 minutes until crisp. Flip the salmon over, reduce heat and cook for 2 minutes more.

  3. 3

    Remove from heat then pour over the remaining lemon juice. Transfer the salmon to a serving plate and baste with any of the buttery juices left in the pan.

  4. 4

    Serve with the zucchini noodles on the side.