Sautéed Salmon with Avocado-Cilantro Sauce and Zucchini Noodles

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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 developed and reviewed.

Flaky pan-seared salmon topped with a bright avocado and cilantro sauce, served over fresh zucchini noodles for a light Whole30-friendly dinner. This American-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs salmon fillets, zucchini, avocado 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 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: 15 min Cook: 15 min Serves 4 American cuisine 380 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
3 large zucchini
1 ripe avocado
1/2 cup fresh cilantro leaves
2 tbsp lime juice
3 tbsp olive oil
1, minced garlic clove
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp, optional red pepper flakes

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Instructions

Step 1: Use a spiralizer or vegetable peeler to turn 3 large zucchinis into noodles. Place zucchini noodles in a colander, sprinkle with 1/2 tsp sea salt, and let sit for 10 minutes to draw out water.
Step 2: Meanwhile, combine 1 ripe avocado, 1/2 cup fresh cilantro leaves, 2 tbsp lime juice, 1 minced garlic clove, 1/4 tsp black pepper, and 1 tbsp olive oil in a food processor. Blend until smooth and creamy.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Pat dry 4 salmon fillets and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp.
Step 4: Flip salmon and cook 3-4 minutes until just cooked through. Remove salmon and keep warm.
Step 5: Wipe skillet, add drained zucchini noodles, and sauté in remaining 1 tbsp olive oil over medium heat for 2-3 minutes until slightly tender but still firm.
Step 6: Serve salmon on a bed of zucchini noodles topped generously with avocado-cilantro sauce and a sprinkle of red pepper flakes if desired.