Zucchini Noodle Stir-Fry 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 balanced, nutrient-dense meal that supports recovery from Whole30 reintroduction challenges with omega-3-rich salmon. This Pacific Northwest-inspired Whole30 recipe, ready in about 27 minutes, pairs salmon fillets, avocado oil, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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.

Prep: 15 min Cook: 12 min Serves 2 Pacific Northwest cuisine 490 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 salmon fillets (6 oz each) dry with paper towels. Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy, then flip and cook for 3 more minutes until opaque and flaky, avoiding overcooking.
  2. Step 2: While salmon cooks, spiralize 3 medium zucchinis into noodles. Finely mince 3 garlic cloves and chop 2 tbsp fresh dill. Add zucchini noodles to the skillet with 1/4 cup water, minced garlic, and 2 tbsp fresh dill. Sauté for 3-4 minutes over medium heat until zucchini is tender but still firm, stirring frequently to prevent sticking.
  3. Step 3: Remove salmon from pan, slice into portions, and arrange over zucchini noodles. Squeeze juice from 1 lemon over the top, and garnish with extra dill. Serve immediately while salmon remains moist and zucchini retains its vibrant color.

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