Lemon-Dill Baked Salmon with Crispy Zucchini
A bright, herb-infused salmon dish with tender zucchini that supports digestion and reduces inflammation during Whole30 challenges. This mediterranean-inspired whole30 ready in about 30 minutes pairs (4 oz each) salmon fillets, olive oil, juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 calories and feeds 4, 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
- 4 (4 oz each) salmon fillets
- 2 tbsp olive oil
- 1, juiced lemon
- 1 clove, minced garlic
- 1 tsp fresh, chopped dill
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 cups, sliced into 1/4-inch rounds zucchini
Instructions
- Step 1: Preheat oven to 400°F. Place 4 salmon fillets on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil, 1 tbsp lemon juice, and 1 minced garlic clove. Season with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp fresh dill.
- Step 2: Arrange 2 cups sliced zucchini around the salmon, drizzle with 1 tsp olive oil, and season with a pinch of salt. Bake for 12-15 minutes until salmon is opaque and zucchini edges are golden.
- Step 3: Garnish with additional dill and lemon wedges before serving, ensuring salmon flakes gently with a fork.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Baked Salmon with Crispy Zucchini take to make?
Total time is about 30 minutes (15 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 Lemon-Dill Baked Salmon with Crispy 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 (4 oz each) salmon fillets from drying out.
Can I substitute ingredients in Lemon-Dill Baked Salmon with Crispy 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 Lemon-Dill Baked Salmon with Crispy Zucchini 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.
What goes well with Lemon-Dill Baked Salmon with Crispy Zucchini?
Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect whole30 recipe for a weeknight dinner.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
