Salmon and Zucchini Cassava Pasta

Ingredients

Cook pasta according to box.
Save a quarter cup of pasta water.
While pasta is cooking make sauce: grate the zucchini with a large grater and finely chop the onion.
Heat 1 tablespoon of olive oil in a pan on medium/high heat. Once hot place salmon into pan skin side down.
Let sear for a few minutes, then flip salmon. The skin should easily peel off. Once the skin is removed keep cooking the salmon until it flakes into bite-sized pieces. (About 3-4 minutes per side or until cooked through.)
Remove cooked salmon from the pan and set aside.
Pour 1 tablespoon of olive oil into the same pan and lower the heat slightly. Place onion in pan and cook until translucent and slightly browned.
Raise the heat back to medium/high, pour in grated zucchini, and cook until the majority of released water disappears.
Add salmon back into pan and salt and pepper to taste.
Add pasta water, remaining tablespoon of olive oil, the zest and juice of half a lemon, and toss for a few seconds. Add cooked pasta and almond slices.
Toss pasta with sauce and serve immediately.