Lemon-Ginger Salmon with Roasted Zucchini Noodles
A simple, anti-inflammatory dinner featuring wild-caught salmon and zucchini noodles, designed to support energy stability during Whole30. This mediterranean-inspired seafood (anti-inflammatory) ready in about 29 minutes pairs (6 oz each) salmon fillets, medium, spiralized zucchini, grated ginger 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 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
- 2 (6 oz each) salmon fillets
- 3 medium, spiralized zucchini
- 1 tbsp grated ginger
- 1, zested and juiced lemon
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Place 2 salmon fillets on a parchment-lined baking sheet, then rub with 1 tbsp grated ginger, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tbsp lemon juice.
- Step 2: Roast salmon for 12-14 minutes until opaque and flaky. Meanwhile, toss 3 spiralized zucchini noodles with 1 tbsp olive oil in a skillet over medium heat, cooking for 3-4 minutes until tender-crisp.
- Step 3: Divide zucchini noodles between plates, top with roasted salmon, then sprinkle with 1 tsp lemon zest and drizzle with remaining 1 tbsp olive oil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Ginger Salmon with Roasted Zucchini Noodles take to make?
Total time is about 29 minutes (15 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-Ginger Salmon with Roasted Zucchini Noodles?
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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Lemon-Ginger Salmon with Roasted 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-Ginger Salmon with Roasted 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.
What goes well with Lemon-Ginger Salmon with Roasted Zucchini Noodles?
Mediterranean seafood 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
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★☆☆
Okay for a quick meal. I've had better seafood dishes though.
