Bone Broth-Infused Lemon-Dill Salmon Bowl
A nutrient-dense salmon bowl with bone broth for natural electrolytes and collagen to combat Whole30 fatigue, featuring herb-infused salmon over zucchini noodles with a bright lemon-dill sauce. This american-inspired seafood ready in about 32 minutes pairs wild-caught salmon fillets, medium zucchini, bone broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 5 oz wild-caught salmon fillets
- 2 medium zucchini
- 1 cup bone broth
- 1/2 lemon
- 2 tbsp dill
- 1 tsp avocado oil
- 1 clove garlic
- 1/8 tsp sea salt
Instructions
- Step 1: Spiralize zucchini into noodles using a spiralizer, then pat dry with paper towels to remove excess moisture. Heat 1 tsp avocado oil in a skillet over medium heat, add zucchini noodles, and sauté for 3-4 minutes until tender but still crisp, stirring frequently.
- Step 2: Place salmon on a parchment-lined baking sheet, rub with 1/8 tsp sea salt, and top with 1/2 lemon juice. Bake at 400°F (200°C) for 10-12 minutes until flaky. While salmon cooks, simmer 1 cup bone broth in a small saucepan until reduced by half (about 5 minutes), then stir in 1 minced garlic clove and 2 tbsp chopped dill until fragrant.
- Step 3: Slice cooked salmon into 1-inch pieces. Divide zucchini noodles between bowls, top with salmon, and drizzle with the reduced bone broth sauce. Garnish with additional dill and a lemon wedge.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bone Broth-Infused Lemon-Dill Salmon Bowl take to make?
Total time is about 32 minutes (20 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 Bone Broth-Infused Lemon-Dill Salmon Bowl?
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 wild-caught salmon fillets from drying out.
Can I substitute ingredients in Bone Broth-Infused Lemon-Dill Salmon Bowl?
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 Bone Broth-Infused Lemon-Dill Salmon Bowl 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 Bone Broth-Infused Lemon-Dill Salmon Bowl?
American 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
- ★★★★★
I've tried many seafood recipes and this is hands down the best.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
