Pan-Roasted Salmon with Avocado-Cilantro Sauce and Zucchini Noodles

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 pan-roasted salmon topped with a creamy avocado and cilantro sauce served with fresh zucchini noodles for a light Whole30-friendly dish. This American-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, sea salt, black pepper 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: 10 min Cook: 15 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 fillets (6 oz each) salmon fillets
1 tsp, divided sea salt
1/2 tsp, divided black pepper
1 ripe (about 150g) avocado
1/4 cup fresh cilantro leaves
2 tbsp fresh lime juice
1 garlic clove, minced
3 tbsp, divided extra virgin olive oil
3 zucchinis medium zucchini, spiralized into noodles
1/4 tsp red chili flakes (optional)

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Instructions

Step 1: Season 4 salmon fillets evenly with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat.
Step 2: Add salmon fillets skin-side down and cook for 5-6 minutes until skin is crispy. Flip and cook 2-3 more minutes until salmon is opaque and flakes easily.
Step 3: While salmon cooks, combine 1 ripe avocado, 1/4 cup fresh cilantro leaves, 2 tbsp fresh lime juice, 1 minced garlic clove, 1/4 tsp sea salt, and 1/4 tsp black pepper in a blender. Pulse until smooth and creamy.
Step 4: Heat remaining 1 tbsp olive oil in a separate skillet over medium heat. Add 3 spiralized medium zucchinis and sauté for 2-3 minutes until just tender but still slightly crisp. Season with a pinch of red chili flakes and 1/4 tsp sea salt.
Step 5: Plate zucchini noodles and top each serving with a salmon fillet. Spoon avocado-cilantro sauce generously over the salmon and zucchini noodles.
Step 6: Serve immediately for a fresh, Whole30 compliant meal.