Salmon & Roasted Zucchini Bowl
A nutrient-dense bowl featuring omega-3 rich salmon and zinc-packed veggies. This Mediterranean-inspired Whole30 recipe, ready in about 24 minutes, pairs salmon fillet, zucchini, olive oil 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
- 4 oz salmon fillet
- 1 medium zucchini
- 1 tsp olive oil
- 1 tbsp pumpkin seeds
- 1 tsp lemon zest
- 1/4 tsp dried oregano
- 1/4 tsp sea salt
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: Slice 1 medium zucchini lengthwise into 1/4-inch thick strips, toss with 1 tsp olive oil, 1/4 tsp sea salt, and 1/4 tsp dried oregano, then spread in a single layer on the baking sheet.
- Step 3: Place 4 oz salmon fillet on top of the zucchini, dot with 1 tsp lemon zest, and season with 1/4 tsp sea salt.
- Step 4: Bake for 12-14 minutes until salmon is opaque and flakes easily with a fork, and zucchini edges are golden and tender.
