Lemon-Glazed Salmon with Herb-Infused Zucchini

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

Flaky salmon fillets with a bright lemon glaze, paired with tender zucchini spears for a light, nutrient-packed dinner. This mediterranean-inspired whole30 (gluten free) ready in about 22 minutes pairs salmon fillet, zucchini, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

★ 4.6 (152 ratings) Prep: 8 min Cook: 14 min Serves 1 Mediterranean cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Slice 1 medium zucchini into 1/4-inch thick rounds and toss with 1 tbsp olive oil and 1/4 tsp sea salt on a baking sheet.
  2. Step 2: Place 4 oz salmon fillets on a parchment-lined baking sheet. Squeeze juice from 1/2 lemon over salmon and season with 1/4 tsp sea salt.
  3. Step 3: Roast zucchini and salmon in the oven for 12-15 minutes until salmon is opaque and flakes easily with a fork.
  4. Step 4: While salmon cooks, combine 1 tsp fresh chopped dill and 1 minced garlic clove with the remaining lemon juice in a small bowl. Drizzle the mixture over cooked salmon immediately before serving.

Frequently asked questions

How long does Lemon-Glazed Salmon with Herb-Infused Zucchini take to make?

Total time is about 22 minutes (8 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-Glazed Salmon with Herb-Infused 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-Glazed Salmon with Herb-Infused 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-Glazed Salmon with Herb-Infused 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.

Is Lemon-Glazed Salmon with Herb-Infused Zucchini gluten free?

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

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