Salmon with Lemon-Dill Roasted Zucchini Noodles and Asparagus
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 (anti-inflammatory) ready in about 24 minutes pairs skin-on salmon fillet, medium, spiralized zucchini, trimmed 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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, 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Salmon with Lemon-Dill Roasted Zucchini Noodles and Asparagus take to make?
Total time is about 24 minutes (10 min prep + 14 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Salmon with Lemon-Dill Roasted Zucchini Noodles and Asparagus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skin-on salmon fillet from drying out.
Can I substitute ingredients in Salmon with Lemon-Dill Roasted Zucchini Noodles and Asparagus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Salmon with Lemon-Dill Roasted Zucchini Noodles and Asparagus for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Salmon with Lemon-Dill Roasted Zucchini Noodles and Asparagus?
Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
