Turmeric-Spatchcocked Salmon with Zucchini Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A skin-clearing, anti-inflammatory meal rich in omega-3s and magnesium to address Whole30-related breakouts and fatigue. This mediterranean-inspired seafood (anti-inflammatory) ready in about 29 minutes pairs skin-on salmon fillets, avocado oil, ground turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 3.9 (14 ratings) Prep: 15 min Cook: 14 min Serves 1 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Step 2: Pat 6 oz salmon fillets dry, then rub with 1 tbsp avocado oil, 1/2 tsp turmeric, and 1/4 tsp garlic powder, pressing gently to adhere.
  3. Step 3: Place salmon skin-side down on the baking sheet, top with 1/2 lemon slices, and roast for 12-14 minutes until the salmon is opaque and flakes easily with a fork.
  4. Step 4: While salmon cooks, toss 2 medium spiralized zucchinis with 2 tbsp chopped dill in a bowl. Serve salmon atop zucchini noodles with extra dill for garnish.

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Frequently asked questions

How long does Turmeric-Spatchcocked Salmon with Zucchini Noodles 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 Turmeric-Spatchcocked Salmon with Zucchini Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skin-on salmon fillets from drying out.

Can I substitute ingredients in Turmeric-Spatchcocked Salmon with Zucchini Noodles?

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 Turmeric-Spatchcocked Salmon with Zucchini Noodles 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.

What goes well with Turmeric-Spatchcocked Salmon with Zucchini Noodles?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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