Pan-Roasted Salmon with Zucchini Noodles and Avocado Sauce

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

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.

Delicate pan-roasted salmon served on a bed of fresh zucchini noodles tossed in a creamy avocado and lime sauce, perfect for a light Whole30 meal. This American-inspired Whole30 recipe (low carb), ready in about 30 minutes, pairs salmon fillets, medium zucchinis, ripe avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 American cuisine 360 cal/serving

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Ingredients

4 pieces, skin-on, about 6 oz each salmon fillets
3, spiralized into noodles medium zucchinis
1 whole ripe avocado
2 tbsp fresh lime juice
1, minced garlic clove
3 tbsp, divided extra virgin olive oil
1 tsp, divided sea salt
1/2 tsp, divided black pepper
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: In a small bowl, mash 1 ripe avocado with 2 tbsp fresh lime juice, 1 minced garlic clove, 1 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper until smooth and creamy. Set aside.
Step 2: Heat 2 tbsp extra virgin olive oil in a large non-stick skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp sea salt and 1/4 tsp black pepper. Place skin side down and cook for 4-5 minutes until skin is crispy.
Step 3: Flip the salmon and cook for another 3-4 minutes until the fish flakes easily with a fork and reaches 145°F internal temperature. Remove salmon and keep warm.
Step 4: In the same skillet, add the spiralized noodles from 3 medium zucchinis, sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 2-3 minutes until just tender but still firm.
Step 5: Remove zucchini noodles from heat, toss with the avocado sauce and 2 tbsp chopped fresh cilantro. Plate zucchini noodles and top each serving with one salmon fillet.