Lemon-Dill Salmon with Zucchini Noodles

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

A refreshing, skin-clearing dinner featuring pan-seared salmon with bright lemon-dill sauce, served over zucchini noodles for a nutrient-packed, Whole30-compliant feast. This mediterranean-inspired seafood (whole30) ready in about 22 minutes pairs salmon fillet, zucchini, avocado oil 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.

★ 4.1 (14 ratings) Prep: 10 min Cook: 12 min Serves 1 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6 oz salmon fillet dry with paper towels. Season both sides with 1/4 tsp sea salt and 1/8 tsp black pepper. Heat 1 tbsp avocado oil in a non-stick skillet over medium-high heat until shimmering.
  2. Step 2: Place salmon skin-side down in the skillet and cook for 4 minutes without moving. Flip and cook for 3 more minutes until the internal temperature reaches 125°F and skin is crisp.
  3. Step 3: While salmon cooks, place 2 spiralized zucchini noodles in the skillet and stir-fry for 2 minutes until just tender. Add 1/2 lemon juice, 1/2 tsp zest, 1 tbsp chopped dill, and 1 minced garlic clove. Cook for 1 minute until fragrant.
  4. Step 4: Remove salmon from skillet. Toss zucchini noodles with lemon-dill mixture until evenly coated and heated through. Slice salmon and serve immediately over zucchini noodles.

Frequently asked questions

How long does Lemon-Dill Salmon with Zucchini Noodles take to make?

Total time is about 22 minutes (10 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 Lemon-Dill Salmon with Zucchini Noodles?

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 with Zucchini Noodles?

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 with Zucchini Noodles 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.

Is Lemon-Dill Salmon with Zucchini Noodles whole30?

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

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