Salmon & Herb Bowl
A nutrient-dense salmon bowl with omega-3s and low-sodium herbs. This Mediterranean-inspired Whole30 recipe (low sodium), ready in about 17 minutes, pairs salmon fillet, zucchini, chives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 1, 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
- 6 oz salmon fillet
- 1 medium zucchini
- 2 tbsp chives
- 1 tbsp dill
- 1/2 medium lemon
- 1 tsp olive oil
- 1/8 tsp sea salt
- 1/16 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat 6 oz salmon fillet dry with paper towels, then season both sides with 1/8 tsp sea salt and 1/16 tsp black pepper.
- Step 2: Heat 1 tsp olive oil in a non-stick skillet over medium-high heat until shimmering. Add salmon skin-side down and cook for 4 minutes until golden brown, then flip and cook for 3 more minutes until opaque throughout.
- Step 3: While salmon cooks, spiralize 1 medium zucchini into thin noodles. Toss with 2 tbsp chopped chives, 1 tbsp chopped dill, and the juice of 1/2 medium lemon.
- Step 4: Plate the zucchini noodles, top with the cooked salmon, and garnish with extra chives and dill. Serve immediately while salmon is hot.
