Dill-Salmon with Zucchini Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky salmon fillets baked with fresh dill, served over no-carb zucchini noodles. This american-inspired whole30 (gluten-free) ready in about 35 minutes pairs salmon fillets, fresh dill, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 20 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 4 salmon fillets on a parchment-lined baking sheet. Top each with 1 tablespoon fresh dill, 2 lemon slices, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
  2. Step 2: Bake for 12-15 minutes until salmon flakes easily with a fork. While salmon cooks, heat 1 tablespoon extra-virgin olive oil in a skillet over medium heat. Add 4 medium spiralized zucchini noodles and cook for 3-4 minutes until tender but still firm.
  3. Step 3: Plate salmon with zucchini noodles, drizzling pan juices from the baking sheet over the top.

Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 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 Dill-Salmon with Zucchini Noodles?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in 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 Dill-Salmon with Zucchini Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Dill-Salmon with Zucchini Noodles whole30?

Yes — this recipe is tagged whole30, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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