Salmon with Lemon-Dill Roasted Zucchini Noodles and Asparagus

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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.

A skin-friendly, anti-inflammatory dinner featuring wild-caught salmon and omega-3-rich veggies to combat Whole30-related breakouts and support clear skin. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 24 minutes, pairs salmon fillet, zucchini, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 14 min Serves 1 Mediterranean cuisine 320 cal/serving

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Ingredients

6 oz, skin-on salmon fillet
2 medium, spiralized zucchini
1 cup, trimmed asparagus
1/2, thinly sliced lemon
1 tbsp, chopped fresh dill
2 cloves, minced garlic
1 tsp extra-virgin olive oil
1/4 tsp sea salt
1/8 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Place 6 oz salmon fillet skin-side down on a parchment-lined baking sheet.
Step 2: Arrange 1 cup trimmed asparagus and 2 medium spiralized zucchini noodles around salmon, then top with 1/2 thinly sliced lemon, 2 minced garlic cloves, and 1 tbsp chopped dill.
Step 3: Drizzle with 1 tsp extra-virgin olive oil, then season with 1/4 tsp sea salt and 1/8 tsp black pepper.
Step 4: Roast for 12-14 minutes until salmon flakes easily with a fork and asparagus is tender-crisp.
Step 5: Gently toss zucchini noodles with salmon and asparagus before serving while hot.