Creamy Avocado-Zucchini Noodle Bowl with Lemon-Dill Salmon
A skin-clearing, anti-inflammatory meal rich in omega-3s and healthy fats to combat Whole30-related breakouts. This mediterranean-inspired seafood (whole30, anti-inflammatory) ready in about 30 minutes pairs salmon fillet, medium zucchini, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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 medium zucchini
- 1 avocado
- 1 lemon
- 1 tbsp fresh dill
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 6 oz salmon fillet skin-side down on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil, then season with salt and pepper. Roast for 12-14 minutes until opaque and flaky.
- Step 2: While salmon cooks, spiralize 2 medium zucchinis into noodles. In a bowl, combine 1 diced avocado, juice of 1 lemon, 1 tbsp fresh dill, and a pinch of salt, mashing until smooth but still slightly chunky.
- Step 3: Toss 2 cups zucchini noodles with 1 tbsp olive oil in a skillet over medium heat for 3 minutes until just tender. Divide into bowls, top with roasted salmon, and drizzle with avocado dressing until evenly coated and the sauce glistens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Avocado-Zucchini Noodle Bowl with Lemon-Dill Salmon take to make?
Total time is about 30 minutes (15 min prep + 15 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 Creamy Avocado-Zucchini Noodle Bowl with Lemon-Dill Salmon?
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 Creamy Avocado-Zucchini Noodle Bowl with Lemon-Dill Salmon?
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 Creamy Avocado-Zucchini Noodle Bowl with Lemon-Dill Salmon for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Creamy Avocado-Zucchini Noodle Bowl with Lemon-Dill Salmon whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
I've tried many seafood recipes and this is hands down the best.
