Sautéed Salmon with Zucchini Noodles and Lemon Basil Sauce

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

Pan-seared salmon fillets served over tender zucchini noodles tossed in a bright lemon and fresh basil sauce. This mediterranean-inspired whole30 (low carb, gluten free) ready in about 30 minutes blends (6 oz each), skin on salmon fillets, divided olive oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 410 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets (6 oz each) with 1/2 tsp sea salt and 1/4 tsp black pepper. Place skin-side down in the skillet and cook for 5-6 minutes until the skin is crisp.
  2. Step 2: Flip the salmon fillets and cook for an additional 3-4 minutes until opaque and cooked through. Remove salmon from skillet and tent with foil to keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and 3 minced garlic cloves, sautéing for 30 seconds until fragrant.
  4. Step 4: Add 4 spiralized medium zucchinis to the skillet, tossing gently. Cook for 2-3 minutes until just tender but not mushy.
  5. Step 5: Remove skillet from heat. Stir in 2 tbsp freshly squeezed lemon juice, 1/4 cup chopped fresh basil leaves, and adjust seasoning with 1/2 tsp sea salt if needed.
  6. Step 6: Divide zucchini noodles onto 4 plates and top each with a salmon fillet. Serve immediately.

Frequently asked questions

How long does Sautéed Salmon with Zucchini Noodles and Lemon Basil Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Salmon with Zucchini Noodles and Lemon Basil Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Salmon with Zucchini Noodles and Lemon Basil 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 Lemon Basil Sauce 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 Salmon with Zucchini Noodles and Lemon Basil Sauce low carb?

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

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