Wash the courgettes and use a spiraliser or peeler to cut them into thin noodles. Peel and finely chop the garlic, and pat the wild salmon dry.
Gently heat the olive oil in a large frying pan. Cook the garlic briefly until fragrant but not browned.
Add the wild salmon to the pan and cook over a gentle heat for 6–8 min. Season with salt, pepper and a little lemon juice, then carefully break it into rough pieces.
Add the courgette noodles to the pan and cook only briefly. They should soften but keep a little bite.
Season everything once more with salt, pepper and lemon juice. Mix gently so the wild salmon stays juicy.
Serve hot straight away and pour the pan juices over the top.
Good to know
When it needs to be quick, this dish is just right. It's light and fresh, yet pleasantly satisfying. A plate like this feels like little effort and good food.
Swaps
Wild salmon → trout (also provides protein and omega-3 fatty acids); courgette → cucumber noodles, folded in raw (very fresh, with lots of water); olive oil → avocado oil (mild in flavour, with monounsaturated fatty acids); lemon juice → lime juice (similarly fresh, with vitamin C).
Allergens
Contains fish. Suitable for children if the wild salmon is fully cooked and carefully checked for bones, and during pregnancy, well-cooked salmon is considered a normal part of the diet.
