Pan-Seared Salmon with Avocado and Zucchini Noodles
Perfectly seared salmon served atop zucchini noodles, finished with creamy avocado and fresh dill for a vibrant, nutrient-dense meal. This american-inspired whole30 (pescatarian, low-carb) ready in about 25 minutes pairs (6 oz each) salmon fillets, medium (about 1 lb) zucchini, large 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 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
- 2 (6 oz each) salmon fillets
- 2 medium (about 1 lb) zucchini
- 1 large avocado
- 2 tbsp olive oil
- 1/2, juiced lemon
- 1 clove, minced garlic
- 1 tbsp, chopped fresh dill
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Pan-Seared Salmon with Avocado and 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-Seared Salmon with Avocado 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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Avocado 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-Seared Salmon with Avocado and Zucchini Noodles for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Seared Salmon with Avocado and Zucchini Noodles low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Whole30 dinners don't get better than this. Quick, elegant, and the avocado dressing was a game-changer.
- ★★★★★
My kids requested this twice last week—no more picky eaters! The zucchini noodles held up beautifully to the salmon.
- ★★★★★
The salmon was perfectly seared and the avocado sauce made it feel indulgent without breaking Whole30 rules. My husband even ate zucchini noodles!
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