Salmon with Zucchini Noodles
A vibrant dish featuring omega-3-rich salmon and hydrating zucchini noodles. This mediterranean-inspired whole30 (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Salmon with Zucchini Noodles take to make?
Total time is about 35 minutes (20 min prep + 15 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 Zucchini Noodles?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Salmon with Zucchini Noodles?
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 Zucchini Noodles for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Zucchini Noodles?
Mediterranean whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
