Preheat oven to 370 degrees.
Rinse zucchini, cut off ends. Cut zucchinis into noodle-shaped strands using a spiralizing tool to make zoodles.
In medium size frying pan, add 1 tbsp. olive oil, zucchini noodles and Luvafoodie Countryside Herb seasonings. Sauté until zucchini noodles are cooked and tender. About 10 minutes over medium heat. Set aside.
In another saucepan add 1 tbsp. olive oil and sauté with tomatoes, artichokes, and caperberries until tomatoes are cooked about 10- 15 minutes.
In a small bowl mix together Dijon mustard, 2 tbsp. olive oil, minced shallots and lemon juice.
In an oven proof baking pan put salmon filets, skin side down.
Top with mustard shallot mixture.
Bake for 20 minutes.
Plate zucchini noodles on two plates.
Put salmon in middle of plates.
Top with tomato caper berries mixture.
Serving Size Serves 2