Lemon-Dill Salmon Bowl with Zucchini
A bright, omega-3-packed bowl featuring wild-caught salmon with lemon-dill dressing. This mediterranean-inspired whole30 ready in about 24 minutes pairs wild-caught salmon fillet, zucchini, dill weed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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
- 6 oz wild-caught salmon fillet
- 1 medium zucchini
- 1 tbsp dill weed
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove garlic
- 1/4 tsp sea salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 6 oz salmon fillet on a parchment-lined baking sheet, season with 1/4 tsp sea salt, and dot with 1 tbsp olive oil.
- Step 2: Thinly slice 1 medium zucchini into half-moons and arrange around the salmon. Add 1 minced garlic clove and 1 tbsp dill weed to the baking sheet, then squeeze 2 tbsp lemon juice over everything.
- Step 3: Bake for 12-14 minutes until salmon is opaque and flakes easily with a fork, and zucchini edges are golden and tender, checking at 10 minutes to prevent overcooking.
Frequently asked questions
How long does Lemon-Dill Salmon Bowl with Zucchini take to make?
Total time is about 24 minutes (10 min prep + 14 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 Salmon Bowl with Zucchini?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Lemon-Dill Salmon Bowl with 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 Salmon Bowl with Zucchini for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Salmon Bowl with Zucchini?
Mediterranean whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
