Gather and prep all of your ingredients.

Add bacon into a pan over medium heat and cook until crisp. Remove bacon from the pan and set aside, leaving any bacon grease in the pan.

Season salmon with salt and pepper, then place in the pan over medium heat skin-side up. Allow to cook, flipping and finishing skin-side down until cooked through. About 3-4 minutes per side depending on thickness. Set salmon on a plate and tent foil over the top to keep warm.

In the same pan, add onion and garlic over medium-high heat. Allow to cook until garlic is fragrant, about 1 minute.

Add in the chicken stock, tomato paste and heavy cream, stirring together. Allow to come to a boil to thicken up.

Once sauce has thickened, add in the basil, lemon zest, and bacon. Stir to combine. Season with salt and pepper as needed.

In a separate pan, add olive oil over medium-high heat. Once hot, add in the zucchini noodles and season with salt and pepper. Cook for 1-2 minutes or until just starting to soften.

Add the zoodles into the sauce and stir to coat zoodles.

Serve the zoodles immediately with the salmon over the top. Enjoy!