|2 tbsp||fresh lime juice|
|1 tsp||minced shallots|
|1/8 tsp||cracked pepper|
|1||garlic clove, minced|
|1/4 cup||all-purpose flour|
|1 tbsp||butter, divided|
|Chopped fresh parsley (optional)|
|Freshly ground pepper (optional)|
Slice zucchini lengthwise into 1/4-inch-thick strips, stopping at the inside part of the zucchini containing the seeds; discard middle portions. Cut strips lengthwise into long, thin "noodles"; set aside.
Combine lime juice and next 4 ingredients (lime juice through garlic) in a small bowl. Rub salmon with juice mixture. Dredge salmon in flour. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add salmon; sauté 4 minutes on each side or until fish flakes easily when tested with a fork. Remove salmon from skillet. Set aside; keep warm.
Melt 1 teaspoon butter in skillet. Add zucchini noodles; sauté 4 minutes or until wilted, tossing gently.
Top with zucchini noodles and salmon. Garnish with chopped parsley and freshly ground pepper, if desired.