Cookwith - Memory Lane Miso-Crusted Salmon with Lemon-Rosemary Zucchini Ribbons

Ingredients

• 4 (5-6 oz) salmon fillets, skin-on, pin bones removed
• 2 tbsp white miso paste
• 1 tbsp olive oil
• 1 tsp lemon zest, plus 1 lemon (cut into wedges for serving)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 2 medium zucchini, spiralized or shaved into ribbons
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp capers, drained
• 2 tbsp toasted pine nuts (optional)
• 2 tbsp fresh parsley, chopped
• 1 tbsp butter (or olive oil for dairy-free)