Lemon-Tarragon Salmon with Zucchini Noodles

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

Pan-seared salmon with a bright lemon-tarragon sauce, served over lightly cooked zucchini noodles for a refreshing, nutrient-dense dinner. This american-inspired whole30 (low carb) ready in about 27 minutes pairs salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

Prep: 15 min Cook: 12 min Serves 2 American cuisine 340 cal/serving
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Ingredients

Instructions

  1. Step 1: Season salmon fillets with 1/4 tsp salt and 1/8 tsp black pepper on both sides.
  2. Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add salmon skin-side down and cook 4-5 minutes until skin is golden. Flip and cook 3-4 minutes more until opaque and flaky.
  3. Step 3: Spiralize zucchinis into noodles. Heat a separate skillet over medium heat, add zucchini noodles, and cook 2-3 minutes until tender-crisp, stirring occasionally.
  4. Step 4: Whisk together 1 tbsp chopped tarragon, 1/2 tsp lemon zest, 1 tbsp lemon juice, 1 minced garlic clove, and 1 tbsp water in a small bowl.
  5. Step 5: Plate zucchini noodles, top with salmon, and drizzle with lemon-tarragon sauce.

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Frequently asked questions

How long does Lemon-Tarragon Salmon with Zucchini Noodles take to make?

Total time is about 27 minutes (15 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-Tarragon Salmon with 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 salmon fillets from drying out.

Can I substitute ingredients in Lemon-Tarragon 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-Tarragon 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-Tarragon Salmon with Zucchini Noodles low carb?

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

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