Sheet Pan Lemon-Dill Salmon with Zucchini Ribbons

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

A vibrant, protein-packed dinner featuring wild-caught salmon baked with fresh dill and lemon, served over zucchini ribbons for a light, hydrating side. This mediterranean-inspired whole30 (anti-inflammatory) ready in about 29 minutes pairs salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 14 min Serves 4 Mediterranean cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat salmon fillets dry with paper towels, then rub with 1 tbsp olive oil, 1/2 tsp lemon zest, 1 tbsp lemon juice, 2 tbsp dill, 1/4 tsp sea salt, and 1/8 tsp black pepper.
  2. Step 2: Place salmon on a parchment-lined baking sheet. Scatter zucchini ribbons around salmon and dot with remaining garlic, 1/2 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper.
  3. Step 3: Bake for 12-15 minutes until salmon flakes easily with a fork and zucchini is tender-crisp, then garnish with remaining lemon zest and dill.

Frequently asked questions

How long does Sheet Pan Lemon-Dill Salmon with Zucchini Ribbons take to make?

Total time is about 29 minutes (15 min prep + 14 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 Sheet Pan Lemon-Dill Salmon with Zucchini Ribbons?

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 Sheet Pan Lemon-Dill Salmon with Zucchini Ribbons?

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 Sheet Pan Lemon-Dill Salmon with Zucchini Ribbons 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 Sheet Pan Lemon-Dill Salmon with Zucchini Ribbons whole30?

Yes — this recipe is tagged 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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