Pan-Seared Salmon with Avocado and Zucchini Noodles

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Perfectly seared salmon served atop zucchini noodles, finished with creamy avocado and fresh dill for a vibrant, nutrient-dense meal. This American Whole30 recipe (pescatarian, low-carb), ready in about 25 minutes, pairs salmon fillets, zucchini, and avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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

• 2 (6 oz each) salmon fillets
• 2 medium (about 1 lb) zucchini
• 1 large avocado
• 2 tbsp olive oil
• 1/2 lemon, juiced
• 1 clove garlic, minced
• 1 tbsp fresh dill, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Prepare zucchini noodles by spiralizing the zucchini into thin strands; set aside. If using a spiralizer, it should yield about 4 cups of noodles.
2. Step 2: Season salmon fillets on both sides with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Place salmon skin-side down (if skin is on) and cook for 4-5 minutes until the skin is crispy and golden, then flip and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
4. Step 4: While salmon cooks, heat the remaining 1 tbsp olive oil in a small skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant, then add lemon juice and zucchini noodles. Cook for 2-3 minutes until the noodles are tender but still hold their shape, stirring frequently.
5. Step 5: Slice avocado and arrange over the zucchini noodles. Top with the cooked salmon, then sprinkle with fresh dill and a pinch of salt if needed.