Pan-Seared Salmon with Zucchini Noodles and Avocado Pesto

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

Tender salmon fillets seared to perfection paired with fresh zucchini noodles tossed in a creamy avocado basil pesto, fully compliant with Whole30. This American seafood recipe (whole30, gluten free), ready in about 30 minutes, pairs salmon fillets, zucchini, and ripe avocado for a weeknight-friendly dinner. Each serving lands at about 480 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 "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.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 480 cal/serving

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Ingredients

4 fillets (6 oz each) salmon fillets, skin on
4 medium zucchini, spiralized into noodles
1 whole ripe avocado
1 cup packed fresh basil leaves
2 garlic cloves
2 tbsp freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1 tsp sea salt, divided
1/2 tsp black pepper, divided
2 tbsp (to thin pesto if needed) water

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Instructions

Step 1: Season 4 salmon fillets (6 oz each) with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until crisp. Flip and cook 3-4 minutes more until salmon reaches 145°F. Remove and keep warm.
Step 2: In a food processor, combine 1 ripe avocado, 1 cup packed fresh basil, 2 garlic cloves, 2 tbsp lemon juice, 1/4 cup olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Blend until smooth, adding up to 2 tbsp water if needed to reach a creamy consistency.
Step 3: Heat remaining 1 tbsp olive oil in the skillet over medium heat. Add 4 medium spiralized zucchini noodles and sauté for 2-3 minutes until just tender but still crisp, seasoning with remaining 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 4: Toss zucchini noodles with avocado pesto until coated evenly. Serve salmon fillets atop zucchini noodles.