Lemon-Herb Grilled Salmon with Zucchini Ribbons
A skin-loving meal rich in omega-3s and anti-inflammatory herbs to prevent cycle-related breakouts. This mediterranean-inspired whole30 (anti-inflammatory) ready in about 28 minutes pairs (6 oz each) salmon fillets, avocado oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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
- 4 (6 oz each) salmon fillets
- 2 tbsp avocado oil
- 1 lemon
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- 2 medium zucchini
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat salmon fillets dry with paper towels. Rub 2 tbsp avocado oil over both sides, then sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper. Place lemon slices on top of each fillet.
- Step 2: Preheat grill to medium-high (375°F). Place salmon skin-side down on grill grates. Cook for 8 minutes, then flip and cook for 5 more minutes until the flesh flakes easily with a fork.
- Step 3: While salmon cooks, use a vegetable peeler to create thin ribbons from 2 peeled zucchini. Toss with 1 tbsp chopped dill, 1 tbsp chopped parsley, and a pinch of salt. Serve salmon immediately with zucchini ribbons drizzled with lemon juice from the grilled lemon slices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Grilled Salmon with Zucchini Ribbons take to make?
Total time is about 28 minutes (15 min prep + 13 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-Herb Grilled Salmon with Zucchini Ribbons?
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-Herb Grilled Salmon with Zucchini Ribbons?
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-Herb Grilled Salmon with Zucchini Ribbons for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Herb Grilled Salmon with Zucchini Ribbons?
Mediterranean whole30 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
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
