Herb-Roasted Salmon with Zucchini Noodles and Cherry Tomato Salsa

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

Oven-roasted salmon infused with fresh herbs served atop light zucchini noodles and vibrant cherry tomato salsa for a fresh Whole30 dinner. This 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.

Prep: 15 min Cook: 15 min Serves 4 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Herb-Roasted Salmon with Zucchini Noodles and Cherry Tomato Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Herb-Roasted Salmon with Zucchini Noodles and Cherry Tomato Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Herb-Roasted Salmon with Zucchini Noodles and Cherry Tomato Salsa?

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-Roasted Salmon with Zucchini Noodles and Cherry Tomato Salsa 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 Herb-Roasted Salmon with Zucchini Noodles and Cherry Tomato Salsa whole30?

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

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