Grate the courgette (zucchini) into noodles. Heat some olive oil and a halved clove of garlic in a saucepan and add the noodles. Cook them till they are al dente. Finish with a tablespoon of clarified butter and sage. Set aside.

Pat the salmon with a paper towel, and, if needed, cut the salmon into smaller, individual portions. In a pan, heat some olive oil and add two cloves of garlic. When the oil is hot, remove the garlic and add the salmon fillets skin side down. Season with salt, freshly ground black pepper and a few drops of lemon juice. Brown the skin well before flipping the salmon and browning on the other side. Finally serve the salmon on a bed of the cooked noodles.