Spiralize zucchini using a spiralizer or a vegetable peeler into zoodles.

Add zoodles to a non-stick skillet and sprinkle salt all over. Cook over medium-low heat for 1-2 minutes, stirring constantly, until the zoodles naturally release some water.

Reduce heat to low heat. Add tahini, black pepper and hot smoked salmon. Give everything a stir and break up salmon into smaller pieces. Cook for 1-2 minutes until salmon is warmed up, stirring occasionally.

Remove from heat. Squeeze lemon juice all over zoodles. Give everything a final stir and serve. Top with more cracked black pepper if desired. Enjoy!