Instructions

1. Using a spiralizer, create zucchini noodles from the zucchinis and set aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the spiralized zucchini noodles to the skillet and cook for 2-3 minutes, stirring gently until they are tender but still slightly crisp. Remove the noodles from the skillet and set aside.
5. In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat.
6. Season the steelhead trout fillets generously with salt and pepper on both sides.
7. Place the fillets in the skillet, skin side down, and cook for 3-4 minutes. Flip the fillets gently and cook for an additional 3-4 minutes until they are opaque and easily flake with a fork.
8. Remove the trout fillets from the skillet and set aside on a warm plate.
9. In a small bowl, whisk together the lemon juice, a pinch of salt, and a dash of pepper to create a light, zesty sauce.
10. To serve, divide the zucchini noodles onto plates and place a steelhead trout fillet on top of each bed of noodles.
11. Drizzle the lemon sauce generously over the fish and noodles, and garnish with freshly chopped parsley.