Avocado-Crusted Salmon with Lemon-Dill Zucchini Noodles

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nutrient-dense meal rich in omega-3s and electrolytes to combat headaches and skin issues, featuring tender salmon and vibrant zucchini noodles. This Mediterranean-inspired Whole30 recipe, ready in about 35 minutes, pairs salmon fillets, avocado, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Scoop out 1/2 avocado flesh, mash with 1 tbsp lemon juice and 1/4 tsp salt until smooth. Spread evenly over salmon, covering the top completely.
  3. Step 3: Place salmon skin-side down in a parchment-lined baking dish. Drizzle with 1 tbsp avocado oil and roast for 12-14 minutes until salmon is opaque and flakes easily with a fork.
  4. Step 4: Spiralize zucchini into noodles. Heat 1 tbsp avocado oil in a skillet over medium heat, add zucchini noodles and 1 tbsp lemon juice. Sauté for 3-4 minutes until tender-crisp and vibrant green, stirring occasionally.
  5. Step 5: Garnish salmon with fresh dill and lemon zest. Serve immediately with zucchini noodles, sprinkled with remaining dill and a squeeze of lemon.

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