Pan-Roasted Salmon with Lemon-Dill Zucchini Noodles
Tender salmon pan-roasted to crispy perfection served atop fresh zucchini noodles tossed in a bright lemon-dill dressing. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 25 minutes pairs (6 oz each), skin on salmon fillets, spiralized into noodles medium zucchini, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 pieces (6 oz each), skin on salmon fillets
- 3, spiralized into noodles medium zucchini
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh dill
- 2 minced garlic cloves
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp lemon zest
Instructions
- Step 1: Pat dry 4 salmon fillets and season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat.
- Step 2: Place salmon fillets skin-side down in the skillet and cook for 5-6 minutes until the skin is crispy and releases easily from the pan. Flip and cook for 2-3 more minutes until salmon reaches medium doneness.
- Step 3: Remove salmon from heat and tent with foil to keep warm.
- Step 4: In the same skillet, add 1 tbsp olive oil and 2 minced garlic cloves, sauté for 30 seconds until fragrant.
- Step 5: Add 3 spiralized medium zucchini noodles, 2 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, and 1 tsp lemon zest. Toss gently and cook for 2-3 minutes until noodles are just tender but still firm.
- Step 6: Plate zucchini noodles and top with pan-roasted salmon. Serve immediately for a light Whole30 seafood meal.
Frequently asked questions
How long does Pan-Roasted Salmon with Lemon-Dill Zucchini Noodles take to make?
Total time is about 25 minutes (10 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 Lemon-Dill 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 extra virgin olive oil from drying out.
Can I substitute ingredients in Pan-Roasted Salmon with Lemon-Dill 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 Lemon-Dill 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 Lemon-Dill 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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