Pan-Seared Salmon with Zucchini Noodles and Avocado Pesto

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

Tender salmon fillets seared to perfection paired with fresh zucchini noodles tossed in a creamy avocado basil pesto, fully compliant with Whole30. This American-inspired seafood recipe (whole30, gluten free), ready in about 30 minutes, pairs salmon fillets, zucchini, ripe avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

• 4 fillets (6 oz each), skin on salmon fillets
• 4 medium, spiralized into noodles zucchini
• 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, divided sea salt
• 1/2 tsp, divided black pepper
• 2 tbsp (to thin pesto if needed) water

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Toss zucchini noodles with avocado pesto until coated evenly. Serve salmon fillets atop zucchini noodles.