Skin-Supporting Salmon & Zucchini Medley
A vibrant, omega-3-rich dish that helps prevent Whole30 skin breakouts with low-FODMAP veggies. This Mediterranean-inspired Whole30 recipe, ready in about 27 minutes, pairs wild-caught salmon fillet, zucchini, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 6 oz wild-caught salmon fillet
- 1 medium, spiralized zucchini
- 1 tbsp avocado oil
- 1 tsp lemon juice
- 1 tsp, chopped dill
- 1/4 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat 6 oz salmon dry with paper towels. Season both sides with 1/4 tsp sea salt and 1 tsp chopped dill. Heat 1 tbsp avocado oil in a non-stick skillet over medium-high heat until shimmering.
- Step 2: Place salmon in skillet, skin-side down, and cook for 4 minutes without moving. Flip and cook for 3 more minutes until the internal temperature reaches 125°F and the salmon flakes easily.
- Step 3: In a separate bowl, toss 1 medium spiralized zucchini with 1 tsp lemon juice and 1/4 tsp sea salt. Sauté in the same skillet for 2 minutes until tender-crisp but not mushy, stirring occasionally until the zucchini edges are slightly caramelized.
