Sautéed Salmon with Zucchini Noodles and Avocado Cilantro Sauce

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

Pan-seared salmon served over fresh zucchini noodles, topped with a creamy avocado cilantro sauce perfect for a Whole30 pescatarian meal. This whole30 (pescatarian) ready in about 27 minutes pairs salmon fillet, zucchini, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 1, 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: 12 min Serves 1 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Using a spiralizer or vegetable peeler, create noodles from 2 medium zucchinis; set aside.
  2. Step 2: In a blender, combine 1 whole avocado, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 minced garlic clove; blend until smooth and creamy; season with 1/2 tsp sea salt and 1/4 tsp black pepper; set sauce aside.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat; season 6 oz salmon fillet with 1/4 tsp sea salt and 1/8 tsp black pepper; place salmon skin-side down and cook for 4-5 minutes until edges are crispy and skin releases easily.
  4. Step 4: Flip the salmon and cook for an additional 3-4 minutes until the fish flakes easily with a fork; remove salmon from skillet and keep warm.
  5. Step 5: In the same skillet, add remaining 1 tbsp olive oil and sauté zucchini noodles for 2-3 minutes until just tender but still slightly firm; season with remaining salt and pepper.
  6. Step 6: Plate zucchini noodles, top with the salmon fillet, and drizzle generously with avocado cilantro sauce before serving.

Frequently asked questions

How long does Sautéed Salmon with Zucchini Noodles and Avocado Cilantro Sauce take to make?

Total time is about 27 minutes (15 min prep + 12 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 Salmon with Zucchini Noodles and Avocado Cilantro Sauce?

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 Sautéed Salmon with Zucchini Noodles and Avocado Cilantro Sauce?

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 Salmon with Zucchini Noodles and Avocado Cilantro Sauce 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.

Is Sautéed Salmon with Zucchini Noodles and Avocado Cilantro Sauce whole30?

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

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