Ginger-Lemon Baked Salmon with Zucchini Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A gentle, anti-inflammatory meal featuring tender salmon and zucchini noodles, designed to soothe nausea and support digestive comfort during Whole30. This mediterranean-inspired whole30 (gluten-free) ready in about 35 minutes pairs (6 oz each) salmon fillets, grated fresh ginger, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.3 (8 ratings) Prep: 20 min Cook: 15 min Serves 2 Mediterranean cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place 2 salmon fillets (6 oz each) on a parchment-lined baking sheet, then brush with 1 tbsp avocado oil, 1 tbsp grated fresh ginger, and 2 tbsp fresh lemon juice; season with salt and pepper.
  2. Step 2: Bake for 12-14 minutes until the salmon is opaque and flakes easily with a fork, checking at 12 minutes to avoid overcooking.
  3. Step 3: While salmon bakes, spiralize 2 medium zucchinis into noodles and sauté in a skillet with 1 tbsp avocado oil over medium heat for 3-4 minutes until tender-crisp, adding 2 minced garlic cloves and 1 tbsp chopped fresh dill during the last minute until fragrant.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Ginger-Lemon Baked Salmon with Zucchini Noodles take to make?

Total time is about 35 minutes (20 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 Ginger-Lemon Baked 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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Ginger-Lemon Baked 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 Ginger-Lemon Baked Salmon with Zucchini Noodles 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 Ginger-Lemon Baked Salmon with Zucchini Noodles gluten-free?

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

What others are saying

Related recipes