Mediterranean Lemon Dill Salmon with Creamy Zucchini Pasta
This dish combines the bright, refreshing flavors of the Mediterranean with a light and creamy zucchini pasta base. Fresh salmon fillets are seasoned with lemon and dill, then pan-seared or baked until tender. Paired with garlicky zucchini noodles, this low-carb, nutrient-rich meal feels indulgent while staying wholesome and light. Perfect for a quick weeknight dinner or a healthy meal-prep option.
Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
For the Salmon:
Salmon fillets (4–6 oz each, skin on or off)
1–2 tbsp olive oil
Salt and black pepper, to taste
1 tsp garlic powder or 1 clove fresh garlic, crushed
1–2 tbsp fresh dill, chopped (plus extra for garnish)
Zest and juice of 1 lemon
Optional additions: ½ tsp paprika or onion powder for extra flavor
For the Zucchini Noodles (Zoodles):
2–3 medium zucchinis, spiralized into noodles
1 tbsp olive oil or butter
2 cloves garlic, minced
Salt and black pepper, to taste
Optional additions: halved cherry tomatoes, fresh parsley, grated Parmesan cheese
Instructions
Prepare the salmon:
Pat salmon fillets dry with paper towels.
Rub with olive oil, season with salt, pepper, garlic powder, lemon zest, and dill.
Drizzle with lemon juice.
Cook the salmon:
Heat a skillet over medium heat with a little olive oil.
Place salmon skin-side down (if using skin-on) and cook for 4–5 minutes until golden and crisp.
Flip and cook another 3–4 minutes until salmon is opaque and flakes easily with a fork.
Alternative: Bake at 200°C (400°F) for 12–15 minutes.
Prepare the zucchini noodles:
In another skillet, heat olive oil or butter over medium heat.
Add minced garlic and sauté until fragrant (30 seconds).
Add zucchini noodles and cook for 2–3 minutes until just tender but not soggy.
Season with salt and pepper.
For extra creaminess, stir in a spoonful of Parmesan cheese or a splash of cream (optional).
Assemble and serve:
Plate zucchini noodles, top with salmon fillet.
Garnish with extra fresh dill, lemon wedges, and cherry tomatoes if desired.
Tips & Variations
Protein Swaps:
Replace salmon with chicken breast, turkey cutlets, or shrimp for variety.
For a vegetarian version, try grilled halloumi, tofu, or chickpeas.
Cooking Methods:
Pan-seared salmon gives crispy edges, but baked salmon is more hands-off.
Grilling adds a smoky flavor that pairs beautifully with dill and lemon.
3. Sauce & Creaminess Options:
Stir in a spoonful of Greek yogurt or light cream cheese to make the zucchini noodles creamy without heavy cream.
For dairy-free, add avocado purée or cashew cream for richness.
Veggie Boost:
Toss in spinach, kale, or roasted red peppers with the zoodles for extra color and nutrients.
Add cherry tomatoes for a juicy burst of sweetness.
Seasoning Variations:
Use fresh basil or parsley instead of dill for a different Mediterranean twist.
Add a pinch of red chili flakes if you like heat.
Pasta Options:
Mix zucchini noodles with whole wheat spaghetti or orzo for a heartier dish.
For a completely low-carb option, stick to zucchini or mix in spaghetti squash.
Meal Prep Friendly:
Cook salmon and zoodles separately, then store in airtight containers.
Reheat gently to avoid overcooking the zucchini.
Q&A
Q: Can I use frozen salmon for this recipe?
A: Yes, just thaw it completely before cooking and pat dry to avoid excess water.
Q: Do zucchini noodles get soggy?
A: They can if overcooked. Keep them on the heat for only 2–3 minutes so they stay tender but slightly crisp.
Q: Can I make this without a spiralizer?
A: Absolutely. Many stores sell pre-spiralized zucchini, or you can slice zucchini thinly with a knife or use a julienne peeler.
Q: What if I don’t like dill?
A: Swap with parsley, basil, or cilantro. The lemon will still keep it fresh and vibrant.
Q: Is this dish good for meal prep?
A: Yes, but keep the salmon and zoodles in separate containers. Reheat gently to prevent the zucchini from releasing too much water.
Nutrition
(per serving, based on 1 salmon fillet + 1 cup zucchini noodles + light olive oil/seasoning)
Calories: ~340 kcal
Protein: 30 g
Carbohydrates: 8 g
Fat: 21 g
Fiber: 2 g
Sugar: 4 g
Sodium: ~380 mg
(Values vary depending on salmon portion size, oil used, and optional Parmesan or cream additions.)
Conclusion
Mediterranean Lemon Dill Salmon with Creamy Zucchini Pasta is a fresh, light, and flavorful dish that balances lean protein with low-carb veggies. The lemon and dill brighten up the salmon, while the garlic-sautéed zucchini noodles create a satisfying pasta-like base without heaviness. It’s versatile, meal-prep friendly, and easy to adapt for different diets, making it a perfect weeknight or special-occasion dinner.