Seared Salmon with Zoodles and Blistered Tomatoes

Season the salmon generously with salt and pepper. Heat a skillet with a little extra virgin olive oil over medium-high heat and sear the salmon until golden brown, flip and continue to sear on the other side until golden brown and cooked all the way through (about 4 minutes per side). Remove the salmon from the skillet and set aside. Add 1 spiralized zucchini to the same skillet and sauté for 2 minutes. Remove and set aside. Now add some cherry tomatoes to the skillet and sauté on high heat until slightly blistered and softened, about 4 minutes. Serve the salmon, zoodles, and tomatoes in a bowl and finish it off with salt, pepper, garlic powder, crushed red pepper, and a lemon wedge.