Pan-Roasted Salmon with Garlic Butter and Zucchini Noodles
Tender salmon fillets pan-roasted and finished with garlic butter served over light zucchini noodles for a low-carb keto entree. This mediterranean-inspired keto (keto, low carb) ready in about 30 minutes pairs fillets (6 oz each) salmon fillets, unsalted butter, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 fillets (6 oz each) salmon fillets
- 4 tbsp unsalted butter
- 4 cloves, thinly sliced garlic cloves
- 3, spiralized into noodles medium zucchinis
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh dill
- 2 tbsp extra virgin olive oil
Instructions
- Step 1: Season 4 salmon fillets evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a large nonstick skillet over medium-high heat until hot but not smoking.
- Step 2: Place salmon fillets skin-side down and cook without moving for 5-6 minutes until the edges are crispy and golden. Flip and cook 2-3 more minutes until just cooked through; remove salmon and tent with foil.
- Step 3: Reduce heat to medium-low, add 4 tbsp unsalted butter and 4 thinly sliced garlic cloves to the skillet. Sauté garlic for 1-2 minutes until fragrant and butter is melted and foamy.
- Step 4: Add 3 spiralized medium zucchinis to the skillet, tossing gently in garlic butter for 2-3 minutes until zucchini noodles soften but remain firm.
- Step 5: Stir in 1 tsp lemon zest, 1 tbsp lemon juice, and 2 tbsp chopped fresh dill, adjust salt to taste.
- Step 6: Plate the zucchini noodles and top each serving with a salmon fillet, spooning remaining garlic butter and garlic slices over the top.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Roasted Salmon with Garlic Butter 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 Pan-Roasted Salmon with Garlic Butter and 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 unsalted butter from drying out.
Can I substitute ingredients in Pan-Roasted Salmon with Garlic Butter 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 Pan-Roasted Salmon with Garlic Butter 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 Pan-Roasted Salmon with Garlic Butter and Zucchini Noodles keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
