Oven-Roasted Salmon with Avocado Salsa and Zucchini Noodles

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

Tender oven-roasted salmon topped with a fresh avocado salsa, served over lightly sautéed zucchini noodles for a light Whole30-friendly meal. This Whole30 recipe (gluten free), ready in about 30 minutes, pairs salmon fillets, zucchini, ripe avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 15 min Serves 4 420 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Plate zucchini noodles topped with oven-roasted salmon fillets and spoon avocado salsa over the salmon. Serve immediately.

Frequently asked questions

How long does Oven-Roasted Salmon with Avocado Salsa and Zucchini Noodles take to make?

Total time is about 30 minutes (15 min prep + 15 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 Oven-Roasted Salmon with Avocado Salsa and Zucchini Noodles?

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 Oven-Roasted Salmon with Avocado Salsa and 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 Oven-Roasted Salmon with Avocado Salsa and Zucchini Noodles 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.

Is Oven-Roasted Salmon with Avocado Salsa and Zucchini Noodles whole30?

Yes — this recipe is tagged whole30, gluten free, paleo, 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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