Herb-Roasted Salmon with Zucchini Noodles and Cherry Tomato Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Oven-roasted salmon infused with fresh herbs served atop light zucchini noodles and vibrant cherry tomato salsa for a fresh Whole30 dinner. This whole30 (whole30, gluten free) ready in about 30 minutes blends (6 oz each), skin on salmon fillets, quartered cherry tomatoes, finely chopped fresh basil leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 4 pieces (6 oz each), skin on salmon fillets
• 4 medium, spiralized into noodles zucchini
• 1 1/2 cups, quartered cherry tomatoes
• 1/4 cup, finely chopped fresh basil leaves
• 2 tbsp, chopped fresh parsley
• 3 tbsp, freshly squeezed lemon juice
• 3 tbsp, divided olive oil
• 3 cloves, minced garlic cloves
• 1 1/2 tsp, divided sea salt
• 1 tsp, divided black pepper
• 1/4 cup, finely diced red onion

Instructions

1. Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place 4 salmon fillets skin side down on the sheet. Drizzle 1 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tbsp lemon juice evenly over the fillets. Sprinkle 2 tbsp chopped parsley and 2 tbsp chopped basil on top. Roast for 12-15 minutes until salmon flakes easily with a fork.
2. Step 2: While salmon roasts, prepare cherry tomato salsa by combining 1 1/2 cups quartered cherry tomatoes, 1/4 cup finely diced red onion, 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp sea salt, and 1/4 tsp black pepper in a bowl. Toss gently and set aside.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 4 spiralized medium zucchinis, sprinkle with 3/4 tsp sea salt and 1/2 tsp black pepper, and toss gently with tongs. Cook for 2-3 minutes until zucchini noodles soften but remain slightly firm.
4. Step 4: Divide zucchini noodles between four plates. Top with a salmon fillet each and spoon generous amounts of cherry tomato salsa over the top. Garnish with remaining basil leaves if desired and serve immediately.