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Heat a large frying pan over high heat. Add the cream and lemon juice to the pan and bring to the boil. Cook for 1-2 mins or until the cream mixture thickens slightly.
Add the zucchini, salmon, half the lemon zest and half the dill to the pan. Cook, tossing, for 1-2 mins or until just heated through.
Sprinkle the salmon mixture with the remaining lemon zest and dill.