Pan-Roasted Salmon with Zucchini Noodles and Cherry Tomato Basil Sauce

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

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.

Pan-roasted salmon fillets served atop fresh zucchini noodles with a bright cherry tomato and basil sauce, ideal for a clean Whole30 seafood dinner. This American-inspired seafood recipe (whole30, gluten free), ready in about 30 minutes, pairs salmon fillets, zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

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Ingredients

4 (6 oz each), skin on salmon fillets
4 medium, spiralized into noodles zucchini
2 cups, halved cherry tomatoes
3, thinly sliced garlic cloves
1/3 cup, chopped fresh basil leaves
4 tbsp, divided olive oil
1 1/2 tsp, divided sea salt
1 tsp, divided black pepper
1 tsp lemon zest
1 tbsp lemon juice

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets evenly with 3/4 tsp sea salt and 1/2 tsp black pepper. Place salmon skin-side down in the skillet and cook for 6-7 minutes until skin is crisp. Flip and cook another 3-4 minutes until salmon is opaque and flakes easily. Remove and keep warm.
Step 2: In the same skillet, add 1 tbsp olive oil and then 3 thinly sliced garlic cloves. Sauté over medium heat for 1 minute until fragrant but not browned. Add 2 cups halved cherry tomatoes and 1/2 tsp sea salt. Cook for 5 minutes, stirring occasionally, until tomatoes soften and release juices.
Step 3: Stir in 1/3 cup chopped fresh basil, 1 tsp lemon zest, and 1 tbsp lemon juice. Remove sauce from heat.
Step 4: In a separate pan, heat 1 tbsp olive oil over medium heat. Add 4 spiralized medium zucchinis and sprinkle with 1/4 tsp sea salt and 1/4 tsp black pepper. Sauté for 2-3 minutes until noodles are just tender but still firm.
Step 5: Divide zucchini noodles among plates, top with salmon fillets, and spoon the cherry tomato basil sauce generously over each. Serve immediately.