Oven-Roasted Salmon with Avocado Salsa and Zucchini Noodles

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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 drafted and published.

Tender oven-roasted salmon topped with a fresh avocado salsa, served over lightly sautéed zucchini noodles for a light Whole30-friendly meal. This American Whole30 recipe (gluten free), ready in about 30 minutes, pairs salmon fillets, zucchini, and ripe avocado for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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: 15 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
4 medium zucchini, spiralized into noodles
1 large ripe avocado, diced
1 cup cherry tomatoes, halved
1/4 small red onion, finely diced
2 tbsp fresh lime juice
2 tbsp fresh cilantro, chopped
1/2 tsp garlic powder
1 tsp sea salt
1/2 tsp black pepper
3 tbsp olive oil

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Instructions

Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper and place 4 salmon fillets (6 oz each) skin-side down. Drizzle with 1 tbsp olive oil and season with 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper. Roast for 12-15 minutes until salmon flakes easily with a fork.
Step 2: While salmon roasts, prepare avocado salsa by combining 1 large diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 small finely diced red onion, 2 tbsp fresh lime juice, and 2 tbsp chopped fresh cilantro in a bowl. Gently toss and season with a pinch of sea salt.
Step 3: Heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add 4 cups spiralized zucchini noodles and sauté for 3-4 minutes until just tender but still slightly crisp. Season with 1/4 tsp sea salt.
Step 4: Plate zucchini noodles topped with oven-roasted salmon fillets and spoon avocado salsa over the salmon. Serve immediately.