Avocado Oil-Crusted Salmon with Zucchini Noodles

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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 skin-friendly, anti-inflammatory meal featuring avocado oil for radiant skin and zucchini noodles to avoid bloating during Whole30 cycles. This Mediterranean-inspired seafood recipe (anti-inflammatory), ready in about 24 minutes, pairs salmon fillet, avocado oil, 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.

Prep: 12 min Cook: 12 min Serves 1 Mediterranean cuisine 380 cal/serving

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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

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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.