Crispy Lemon-Dill Salmon with Zucchini Noodles

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

A high-protein keto dinner featuring perfectly seared salmon atop zucchini noodles tossed in a vibrant herb pesto. This Mediterranean-inspired keto recipe (high protein, low carb), ready in about 25 minutes, pairs salmon fillets, 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 fillets
• 2 medium zucchini
• 3 tbsp extra virgin olive oil
• 1/4 cup walnuts
• 1/2 cup fresh basil
• 2 garlic cloves
• 1/2 lemon
• 2 tbsp fresh dill
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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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.