Lemon-Garlic Pan-Seared Salmon with Zucchini Noodles

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

Flaky salmon fillets seared to perfection with garlic and lemon, served atop zucchini noodles for a light yet satisfying keto dinner. This american-inspired seafood (low-carb, high-protein) ready in about 22 minutes pairs salmon fillets, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

★ 4.3 (10 ratings) Prep: 10 min Cook: 12 min Serves 2 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat salmon dry and season both sides with 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried dill.
  2. Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. Add salmon skin-side down and cook for 6-7 minutes until skin is crisp and salmon is medium.
  3. Step 3: Remove salmon and set aside. Add remaining 1 tbsp olive oil to the skillet, then add minced garlic and cook for 30 seconds until fragrant but not browned.
  4. Step 4: Add spiralized zucchini noodles to the skillet and toss with garlic oil for 2-3 minutes until just tender but still crisp.
  5. Step 5: Return salmon to the skillet, add lemon juice and zest, and cook for 1 more minute to infuse flavor before serving.

Frequently asked questions

How long does Lemon-Garlic Pan-Seared 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-Garlic Pan-Seared 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-Garlic Pan-Seared 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-Garlic Pan-Seared Salmon with Zucchini Noodles for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Garlic Pan-Seared Salmon with Zucchini Noodles low-carb?

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

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