If you are making your own squash noodles, make them and soak in cold water for 20 minutes. If you have found them prepared, skip this step.

Cut salmon into serving portions. Sprinkle well with seasonings. Let sit 20 minutes or so to dry a little bit.

Bring 2 qts of water to a rapid boil. Add bouillon when water is warm. Add squash and return to a boil. Blanch for 60 seconds. Drain and immediately rinse with very cold water. Set aside to drain well.

In a medium non stick frying pan, heat 1 tbs butter. Add shallots, mushrooms, and garlic. Saute on low heat for 20 minutes or so to carmelize. Stir often.

When veggies are carmelized, heat 1 tbs oil in a lg frying pan over medium high heat.

Add remaining butter to veggies, when melted add flour and stir well to incorporate.

Slowly start adding milk and cream a half cup at a time. In between addition stir well to fully incorporate the flour and milk. You should end up with a creamy gravy consistency. Add bouillon and paprika. Turn heat on super low to hold until dinner is ready.

When oil is heated, place salmon in the pan skin side down. After 4 minutes, add 1 tbs butter and herbs de province. Spoon over top of salmon to baste. Fry for another 4 minutes skin should be a little crispy and golden brown.

Flip salmon over and Sear for 2-3 minutes do not overcook.

Plate squash noodles. Put sauce on top. Arrange salmon portions on top of that. Garnish with lemon slices and fresh dill. Serve immediately. Enjoy.