Citrus-Ginger Salmon with Zucchini Noodles

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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.

Pan-seared salmon glazed with a bright citrus-ginger sauce, served over fresh zucchini noodles for a light Whole30-friendly dinner. This American-inspired seafood recipe (whole30, gluten free), ready in about 30 minutes, pairs salmon fillets, fresh ginger, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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: 15 min Cook: 15 min Serves 4 American cuisine 390 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
1 tbsp, grated fresh ginger
1/4 cup, fresh orange juice
2 tbsp, fresh lemon juice
2 tbsp coconut aminos
2 tbsp olive oil
4, spiralized medium zucchinis
3, minced garlic cloves
1/4 tsp red pepper flakes
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk together 1 tbsp grated fresh ginger, 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, and 2 tbsp coconut aminos.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp sea salt and 1/4 tsp black pepper. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp.
Step 3: Flip the salmon and pour the citrus-ginger sauce over the fillets. Cook for another 3-4 minutes until salmon is cooked through and sauce thickens slightly.
Step 4: Meanwhile, heat remaining 1 tbsp olive oil in another skillet over medium heat. Add 3 minced garlic cloves, 1/4 tsp red pepper flakes, and sauté for 30 seconds until fragrant.
Step 5: Add 4 spiralized medium zucchinis and 1/2 tsp sea salt, tossing to combine. Cook for 2-3 minutes until noodles are tender but firm.
Step 6: Serve the salmon fillets over the zucchini noodles, spooning extra sauce from the pan on top.