Instructions:

Heat your grill or grill pan over medium-high heat.

Season the salmon fillets with salt and pepper.

Drizzle a bit of olive oil over the fillets to prevent sticking.

Place the salmon on the grill and cook for about 4-5 minutes per side or until it reaches your desired doneness.

Set aside.

Use a spiralizer or a vegetable peeler to create zucchini noodles (also known as zoodles).

Heat a bit of olive oil in a large skillet over medium heat.

Add the zucchini noodles and sauté for about 2-3 minutes until they are just tender.

Be careful not to overcook them, as they can become mushy.

Season the zucchini noodles with salt and pepper.

Set aside.

Bring a pot of water to a boil.

Add the shelled edamame beans and cook according to the package instructions, usually for about 5 minutes.

Drain the edamame beans and rinse them under cold water to stop the cooking process.

Set aside.

Divide the zucchini noodles between two plates or bowls.

Place the grilled salmon fillets on top of the zucchini noodles.

Sprinkle the cooked edamame beans over the dish.

Drizzle Lang's Mango Chilli Coconut Dressing (or your preferred dressing)generously over the salmon, zucchini noodles, and edamame.

Garnish with fresh herbs like coriander and mint if desired.

Sprinkle some coconut flakes on top for garnish.

Drizzle over a fresh lime to add a zesty finish.

Enjoy your Grilled Salmon with Zucchini Noodles and Edamame drizzled in Lang's Mango Chilli Coconut Dressing! It's a vibrant and flavourful meal that in corporates a variety of textures and tastes.