Avocado Caesar Zucchini Noodles with Salmon

For the dressing:
Add all the ingredients except the oil into a food processor and blend. Blend as you drizzle in the oil until smooth and creamy. Add water if desired to thin it out. You can use it immediately or store covered tightly in the refrigerator for up to 2 days (squeeze a little extra lemon juice on top before storing to help keep the avocado green).

Spiralize zucchini, mix with the dressing.

For the salmon:
Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper.

In a large stainless, cast iron, or carbon steel skillet, heat oil over medium-high heat until shimmering. Reduce heat to medium-low, then add a salmon fillet, skin side down. Press firmly in place for 10 seconds, using the back of a flexible fish spatula (a regular spatula works fine too), to prevent the skin from buckling. Add the other fillet, also pressing with spatula for 10 seconds.

Cook, pressing gently on back of fillets occasionally to ensure good contact with skin, until skin releases easily from pan, about 4 minutes. If skin shows resistance when you attempt to lift a corner with spatula, allow it to continue to cook until it lifts easily. Continue to cook until salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.

Using spatula and a fork, flip salmon fillets and cook on second side for 15–30 seconds, then transfer to a paper towel–lined plate to drain. Serve salmon on top of noodles in a bowl or on the side on a plate. Squeeze extra lemon juice on top if desired.