Zucchini Noodle Salad with Lemon-Herb Salmon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A low-bloat, skin-healthy meal featuring delicate salmon and zucchini noodles, rich in omega-3s to support clear skin during Whole30. This Mediterranean-inspired Whole30 recipe, ready in about 29 minutes, pairs salmon fillet, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 14 min Serves 1 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place 6 oz salmon fillet on a parchment-lined baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper.
  2. Step 2: Spiralize 2 medium zucchinis into noodles, then toss with 1/2 lemon juice and 1 tbsp fresh dill; set aside.
  3. Step 3: Bake salmon for 12-14 minutes until the edges are crispy and the fish flakes easily with a fork.
  4. Step 4: Toss the zucchini noodles with remaining dill and lemon zest, then serve immediately with the salmon.

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