Sautéed Garlic-Ginger Salmon with Zucchini Noodles and Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate salmon fillets pan-seared with garlic and ginger, served over fresh zucchini noodles tossed with blistered cherry tomatoes. This mediterranean-inspired whole30 (gluten free) ready in about 30 minutes pairs (6 oz each) salmon fillets (skin-on), medium, spiralized zucchini, pint, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 salmon fillets with skin, then season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add salmon skin-side down and cook for 5-6 minutes until skin is crisp and golden. Flip and cook 3 more minutes until salmon reaches medium doneness. Remove and keep warm.
  3. Step 3: In the same skillet, add remaining 2 tbsp olive oil, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 1 minute until fragrant.
  4. Step 4: Add 1 pint halved cherry tomatoes and cook for 3 minutes until they begin to blister and soften.
  5. Step 5: Add 3 spiralized zucchinis, 1/2 tsp sea salt, and 1/4 tsp black pepper to the skillet. Toss and cook for 2-3 minutes until zucchini noodles are just tender but still have bite.
  6. Step 6: Stir in 1/4 cup chopped fresh basil, adjust seasoning if necessary, then divide zucchini noodles and tomatoes among plates. Top each with a salmon fillet and serve with 1 lemon wedge for squeezing.

Frequently asked questions

How long does Sautéed Garlic-Ginger Salmon with Zucchini Noodles and Cherry Tomatoes take to make?

Total time is about 30 minutes (15 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 Sautéed Garlic-Ginger Salmon with Zucchini Noodles and Cherry Tomatoes?

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 medium, spiralized zucchini from drying out.

Can I substitute ingredients in Sautéed Garlic-Ginger Salmon with Zucchini Noodles and Cherry Tomatoes?

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 Sautéed Garlic-Ginger Salmon with Zucchini Noodles and Cherry Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Sautéed Garlic-Ginger Salmon with Zucchini Noodles and Cherry Tomatoes whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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