Avocado Oil-Crusted Salmon with Zucchini Noodles
A skin-friendly, anti-inflammatory meal featuring avocado oil for radiant skin and zucchini noodles to avoid bloating during Whole30 cycles. This mediterranean-inspired seafood (anti-inflammatory) ready in about 24 minutes pairs salmon fillet, avocado oil, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 6 oz salmon fillet
- 2 tbsp avocado oil
- 2 medium zucchini
- 2 cloves minced garlic
- 1 lime
- 1 tbsp chopped dill
- 1/4 tsp sea salt
Instructions
- Step 1: Preheat oven to 400°F. Pat salmon dry, then brush both sides with 1 tbsp avocado oil and sprinkle with 1/4 tsp sea salt. Place on a parchment-lined baking sheet and bake for 12 minutes until edges are golden and flesh flakes easily.
- Step 2: Spiralize the zucchini into noodles using a spiralizer, then pat dry with paper towels to remove excess moisture. Heat the remaining 1 tbsp avocado oil in a skillet over medium heat, add minced garlic, and cook for 1 minute until fragrant but not browned.
- Step 3: Add zucchini noodles to the skillet and toss for 2-3 minutes until just tender but still crisp, then squeeze 1/2 lime over the noodles. Stir in chopped dill and serve immediately with the baked salmon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado Oil-Crusted Salmon with Zucchini Noodles take to make?
Total time is about 24 minutes (12 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado Oil-Crusted Salmon with Zucchini Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salmon fillet from drying out.
Can I substitute ingredients in Avocado Oil-Crusted Salmon with Zucchini Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado Oil-Crusted Salmon with Zucchini Noodles for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Avocado Oil-Crusted Salmon with Zucchini Noodles?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
