Crispy Lemon-Dill Salmon with Zucchini Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A high-protein keto dinner featuring perfectly seared salmon atop zucchini noodles tossed in a vibrant herb pesto, ready in under 20 minutes. This mediterranean-inspired keto (high protein, low carb) ready in about 25 minutes pairs salmon fillets, medium zucchini, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 542 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.

★ 3.3 (12 ratings) Prep: 15 min Cook: 10 min Serves 1 Mediterranean cuisine 542 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat salmon dry with paper towels, then season both sides evenly with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering. Add salmon skin-side down and cook undisturbed for 4 minutes until golden and crispy.
  3. Step 3: Flip salmon, reduce heat to medium, and cook for 3 more minutes until internal temperature reaches 125°F and edges are opaque.
  4. Step 4: While salmon cooks, spiralize zucchini into noodles (2 medium zucchini), then pat dry with a clean kitchen towel to remove excess moisture.
  5. Step 5: In a food processor, combine 1/4 cup walnuts, 1/2 cup fresh basil, 2 minced garlic cloves, and 1/4 cup reserved lemon juice. Process until smooth, scraping down sides, then gradually add 2 tbsp olive oil until emulsified.
  6. Step 6: Heat remaining 1 tbsp olive oil in a separate skillet over medium heat. Add zucchini noodles and sauté for 2 minutes until tender but still firm, stirring constantly.
  7. Step 7: Toss zucchini noodles with 2 tbsp dill and 2 tbsp pesto, then divide between plates. Top with salmon and drizzle with remaining pesto.

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Frequently asked questions

How long does Crispy Lemon-Dill Salmon with Zucchini Noodles take to make?

Total time is about 25 minutes (15 min prep + 10 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 Crispy Lemon-Dill 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 fillets from drying out.

Can I substitute ingredients in Crispy Lemon-Dill 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 Crispy Lemon-Dill 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.

Is Crispy Lemon-Dill Salmon with Zucchini Noodles high protein?

Yes — this recipe is tagged high protein, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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