Herb-Crusted Salmon with Lemon-Zucchini
A skin-soothing, omega-3-rich dinner that avoids common breakout triggers while delivering vibrant Mediterranean flavors. This mediterranean-inspired seafood (gluten-free) ready in about 27 minutes pairs (6 oz each), skin-on salmon fillets, medium, spiralized zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 2 (6 oz each), skin-on salmon fillets
- 2 medium, spiralized zucchini
- 2 tbsp olive oil
- 1 tbsp, finely chopped fresh dill
- 1, zest and juice lemon
- 2 cloves, minced garlic
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat salmon fillets dry with paper towels. Rub both sides with 1 tsp olive oil, then season evenly with sea salt and black pepper.
- Step 2: Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Place salmon skin-side down and sear for 4 minutes until skin is crisp and golden.
- Step 3: Flip salmon and add minced garlic to the skillet. Cook for 1 minute until fragrant, then transfer skillet to a 400°F oven. Bake for 8 minutes until salmon reaches 125°F internally.
- Step 4: While salmon bakes, toss spiralized zucchini with lemon zest, 1 tsp olive oil, and a pinch of salt. Sauté in a separate pan over medium heat for 3-4 minutes until tender-crisp and edges just begin to curl.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Crusted Salmon with Lemon-Zucchini take to make?
Total time is about 27 minutes (15 min prep + 12 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 Herb-Crusted Salmon with Lemon-Zucchini?
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 medium, spiralized zucchini from drying out.
Can I substitute ingredients in Herb-Crusted Salmon with Lemon-Zucchini?
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 Herb-Crusted Salmon with Lemon-Zucchini 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 Herb-Crusted Salmon with Lemon-Zucchini 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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
