Thankfully I like getting creative. Especially after a lame day.

Cheryl called letting me know she’d be bringing home some fresh grilled salmon. I was sort of craving pasta so, naturally, I broke out the spiralizer (my very own little godsend) and figured I’d serve the salmon over a bed of zucchini noodles.

Sure, it would have been fine with a little lemon and olive oil. But really, what fun is that? I was in the mood for something richer — something to brighten up my evening.

What we ended up inhaling:

What you need:

Zucchini (about two, spiralized).
Grilled salmon (simple will do the trick — lemon, dill, you know).
Baby tomatoes (I always go for the golden variety).
Garlic (diced, smashed, whatever you desire).
Pecorino cheese (or anything else dry).
Plain Greek yogurt (a cup or so).
Olive oil.
One lemon (juice and zest).
Salt and pepper to taste.

How to do it:

In a sauce pan, slowly heat your yogurt, a tablespoon of olive oil, a hearty bit of lemon zest, and the juice of that there lemon. Add a couple shredded tablespoons of the pecorino and some black pepper. Simmer for a few minutes, stirring constantly.

In the meantime, give your veggies (noodles, tomatoes, garlic) a quick sauté (3.6 minutes should do the trick) in a dash of olive oil (really — just a dash — veggie noodles have a tendency to get watery).

Combine all ingredients and let stew for 5-10 minutes.

Serve the salmon either in or on your pasta. Top with as much cheese as you’re feeling, some fresh tomatoes, and black pepper to taste.

Enjoy (nearly guilt free!).