Lemon-Garlic Zucchini Noodles with Salmon

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A skin-friendly, omega-3-rich dinner that reduces breakouts using nutrient-dense vegetables and wild-caught salmon. This Mediterranean-inspired Whole30 recipe, ready in about 22 minutes, pairs zucchini, salmon fillet, garlic 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.

Prep: 10 min Cook: 12 min Serves 1 Mediterranean cuisine 320 cal/serving

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Ingredients

2 medium, spiralized zucchini
6 oz, skin-on salmon fillet
2 cloves, minced garlic
1, thinly sliced lemon
1 tbsp extra-virgin olive oil
1 tbsp, chopped fresh dill

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Cuisinel 12‑Inch Cast Iron Skillet – Pre‑Seasoned Frying Pan with Assist Handle & Silicone Handle Holder – Oven, Stovetop, Grill & Campfire Safe Cookware – PFAS & PFOA‑Free
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Instructions

Step 1: Pat salmon dry with paper towels. Season both sides with 1/8 tsp sea salt and 1/4 tsp black pepper. Heat 1/2 tbsp olive oil in a skillet over medium-high heat until shimmering, then sear salmon skin-side down for 5 minutes until crispy and golden.