1. Marinate the Salmon with rosemary, no salt and lemon juice.

2. I use coconut oil for all cooking. Pan fry for about 4 minutes each side. I use a cover to circulate the heat and avoid oil from splattering out.

3. For the Zucchini slice it in half and use the peeler to get thin strips.

4. Toss it in to the pan which already has oil from the salmon, combine with #NoSalt or seasoning of your choice, you can op for Kosher salt. Cook it with any other veggie of your choice. Have fun cooking