Cookwith

Name: Studio 54 Citrus-Herb Salmon with Disco Zucchini Ribbons and Avocado Cream
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (6-oz) skin-on salmon fillets; 2 medium zucchini, spiralized or cut into ribbons; 1 ripe avocado; 1/4 cup Greek yogurt (unsweetened, full-fat); 1 lemon (zested and juiced); 2 tbsp olive oil, divided; 1 tbsp fresh dill, chopped; 1 tbsp fresh parsley, chopped; 1 tbsp fresh chives, chopped; 1/2 tsp smoked paprika; 1/2 tsp sea salt, plus more to taste; 1/4 tsp black pepper; 1/4 tsp crushed red pepper flakes (optional); 2 cups baby arugula or spinach; Zest of 1 orange (for garnish)

Studio 54 Citrus-Herb Salmon with Disco Zucchini Ribbons and Avocado Cream

CrushedLemon1034

Channel the bold colors and smooth vibes of the 1970s with this groovy, California-inspired dinner! Crispy-skinned salmon nods to classic supper clubs, while zesty zucchini ribbons and a luscious avocado cream bring on the disco flair. The interplay of acid (from citrus and yogurt), fat (from salmon and avocado), and fresh herbs creates a balanced, vibrant plate that’s as stylish as a shag rug. Perfect for a summer night, this dish is keto, pescatarian, and pork-free—just like the best parties of the era, it’s all about everyone having a good time!

Ingredients

Instructions

Pat salmon fillets dry and season both sides with 1/2 tsp sea salt, black pepper, smoked paprika, and half of the lemon zest. Let sit at room temperature for 10 minutes for better flavor and texture.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high. Once shimmering, add salmon skin-side down. Sear without moving for 3-4 minutes until skin is crispy. Flip and cook another 2-3 minutes until just cooked through. Remove to a plate and rest.
While salmon cooks, spiralize or thinly slice zucchini. Toss ribbons in a bowl with remaining 1 tbsp olive oil, lemon juice, half the herbs, and a pinch of salt. Let marinate at least 5 minutes.
In a food processor, blend avocado, Greek yogurt, remaining lemon zest, half of the orange zest, and a pinch of salt until silky. Taste and add more lemon or salt as needed for bright, tangy flavor.
To serve, swoosh avocado cream onto each plate. Pile marinated zucchini ribbons on top, then add a small handful of arugula or spinach. Set salmon fillet on top, skin-side up. Sprinkle with reserved herbs, red pepper flakes (if using), and remaining orange zest for a groovy pop of color.
Taste and adjust seasoning with extra lemon juice, salt, or olive oil if desired. Serve immediately with your favorite 70s tunes playing!