Sheet-Pan Salmon with Lemon-Dill Zucchini Noodles
A skin-clearing dinner rich in omega-3s and antioxidants, featuring flaky salmon and zucchini noodles that minimize bloating. This Mediterranean-inspired Whole30 recipe, ready in about 35 minutes, pairs salmon fillets, zucchini, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, 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.
Ingredients
- 2 (6 oz each) salmon fillets
- 3 medium zucchini
- 1 lemon
- 2 tbsp fresh dill
- 3 tbsp olive oil
- 2 cloves garlic
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 3 medium zucchini, spiralized into noodles, with 1 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp sea salt, and 1/4 tsp black pepper on a parchment-lined sheet pan.
- Step 2: Bake zucchini noodles for 10 minutes until tender but still firm, then flip and bake 5 more minutes until edges are slightly golden.
- Step 3: Rub 2 salmon fillets (6 oz each) with 1 tbsp olive oil, 2 tbsp fresh dill, and lemon zest. Place on a separate part of the sheet pan.
- Step 4: Bake salmon for 12-15 minutes until opaque at the thickest part and easily flakes with a fork, while zucchini finishes cooking.
