Instructions:

1. Pat dry salmon with paper towel. Season with salt, pepper, dill and 1-2 tbsp lemon juice. 

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2. Add 1 tsp olive oil to a non-stick pan over medium high heat. Once the oil is hot, place the salmon skin side up and allow to sear for 3-4 minutes or until golden and crispy.

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3. Flip over the filet and add in half of the minced garlic and remaining lemon juice. Sear this side for 2 minutes until fully cooked. 

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4. Remove salmon from pan and set aside. In the same pan, add in the scallops with remaining oil, garlic, as well as salt, pepper and lemon juice to taste. Sear for 2-3 minutes until golden. 

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5. Flip over and sear for another 2 minutes. Remove from heat and place onto the same plate as the salmon. 

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6. Wash and spiralize one large zucchini and set aside. 

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Mussels/Sauce: 

1. To a large pan, add in diced onion, garlic and olive oil. Sauté over medium high heat until golden. 

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2. Next add in the diced tomato, tomato paste, salt, pepper, and lemon juice. Mix together and allow the tomatoes to simmer until soft and the mixture starts to look like tomato sauce. 

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3. While the sauce is simmering, rinse and scrub the mussels under cold water. Remove any strings that hang from the mussels and discard. Do not use any mussels that have opened 

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4. Once the tomatoes have started to soften into a sauce, add in a splash of white wine. Add the mussels to this and allow them to cook for about 5 minutes or until they've opened up. Do not overcook them. 

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5. Serve this over the zucchini noodles. Place salmon and scallops over the noodles as well. Top with parsley or basil if desired.  

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