To cut the zucchini very thin, I used a mandoline equipped with an 1/8-inch row of cutting blades and the slicing blade set at 1/8-inch. If you don't have a mandoline, you could try a julienne peeler or even cut it by hand, although it will take awhile and the results probably won't be as uniform.
Salmon with Tomatoes and Zucchini "Spaghetti"
2 medium zucchini, ends sliced off
1/2 tsp. salt
3/4 lb. salmon fillet
1 tbsp. olive oil, plus more for spraying on salmon
Seasoned salt and fresh-ground black pepper to taste
2 garlic cloves, minced
1 cup grape tomatoes
pinch of red pepper flakes
3 tbsp. chopped fresh mint (plus more for garnish)
Juice from 1/2 lemon
1. Using a mandoline, slice the zucchini into 1/8-inch strips. Toss with 1/2 tsp. salt and set in a strainer over a bowl. After 20 minutes, gently squeeze to wring out additional liquid.
2. Preheat oven broiler with oven rack about 4 inches from heat. Place salmon fillet skin-side down on an oiled, rimmed baking sheet. Spray exposed flesh with olive oil and season with seasoned salt and pepper. Broil for 10 minutes, turning over after the first 5 minutes. Check doneness and broil and additional 1-2 minutes if needed. Remove salmon skin and any gray flesh.
3. Heat 1 tbsp. olive oil in a large frying pan over medium heat. Add garlic and sauté until fragrant but not browned, 1-2 minutes. Add grape tomatoes, zucchini strands and red pepper flakes and sauté for about 2 minutes. Season with fresh mint. Squeeze lemon juice over vegetables. Serve in a bowl topped with salmon and additional fresh mint.