INGREDIENTS:

• 3 zucchini  (or enough to make about 4 cups of spiralized noodles) skin on, ends cut off, cut in half, spiralized, set aside
• 4 medium carrots, peeled and ends cut off, cut in half, spiralized, set aside
• 1/4 C chopped sweet onion
• 3 cloves of garlic, minced (I use a microplane)
• 1 (15 oz) can of fire roasted, diced, tomatoes with their juice (I used Hunts)
• 1 Tbsp of dark agave
• 1/4 C of good white wine
• 1 tsp crushed red pepper (optional)
• Salt and pepper to taste
• 4 Salmon filets, seasoned with lots of salt and pepper, bring to room temperature
• 2 Tbsp Olive oil
• 2 Tbsp butter
• Chili Powder

DIRECTIONS:

1. In a large skillet over medium heat, add the olive oil and butter  til melted.
2. Add the carrots and onion and cook until just softened.
3. Grate the garlic into the pan with a microplane and add the tomatoes, cook until the garlic is fragrant, just a few minutes.
4. Add the Agave and the white wine and stir to combine.
5. Taste and season with salt and pepper and add the crushed red pepper if using.
6. Add the zucchini noodles and toss, cook for about 10-15 minutes, you want to keep the zucchini al-dente. It does not take them long to cook, they are best when left with a slight crunch.
7. When cooked removed the pan from the heat and place it on a burner to keep warm while your fish cooks. (Literally minutes)
8. In another pan over medium high heat, add olive oil to coat the bottom of the pan.
9. Take the seasoned filets, place skin side down and cook for 3 minutes and turn over and cook for an additional 3 minutes. (You can cook them more or less, it depends on how you like your fish cooked.)
10. Take your cooked filets and place them on top of your zucchini mixture.
11. Dust with chili powder.
12. Bring your goodies to the table and serve from the pan.