Salmon with Zucchini Noodles
A vibrant dish featuring omega-3-rich salmon and hydrating zucchini noodles. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 35 minutes, pairs salmon fillets, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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
- 2 (6 oz each) salmon fillets
- 2 medium zucchini
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic
- 1/4 tsp paprika
- 1/4 tsp dried dill
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley
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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: Preheat oven to 400°F (200°C). Place 2 salmon fillets (6 oz each) on a parchment-lined baking sheet, then drizzle with 1 tbsp olive oil, 1 tbsp lemon juice, and 1/4 tsp sea salt; rub to coat evenly.
- Step 2: Bake for 12-15 minutes until salmon is opaque and flakes easily with a fork, then remove and let rest.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 medium zucchinis (spiralized) and 1 minced garlic clove, and sauté for 3-4 minutes until tender-crisp, then remove from heat and stir in 1 tbsp lemon juice, 1/4 tsp paprika, 1/4 tsp dried dill, and 1/4 tsp black pepper.
