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Lemon Garlic Salmon & Zucchini Noodles

When we’re coming off a fast, we want something clean, protein-rich, and full of flavor—but not too heavy. That’s why this Lemon Garlic Salmon with Zucchini Noodles has become a staple for us. It’s bright, zesty, and nourishing, with wild-caught salmon delivering clean protein and healthy fats, and zucchini noodles providing a hydrating, low-carb base that’s easy to digest.

We started making this dish when we were experimenting with gentle post-fast refeed meals and wanted something that felt like a real dinner, but didn’t weigh us down. The fresh lemon and garlic combo wakes up the palate, while the olive oil and flaky salmon satisfy in that classic keto way. It's the kind of dish that feels elevated—but takes barely 20 minutes from fridge to fork.

Courses , , ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 12 mins Total Time: 22 mins
Servings 2
Calories 450
Description

Tender lemon-garlic salmon served over light, buttery zucchini noodles makes this post-fast meal a keto-friendly dream—hydrating, satiating, and packed with clean protein and fat.

Ingredients
    For the salmon:
  • 2 salmon fillets (about 4–5 oz each, skin on)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2 of Juice lemon
  • 1/2 teaspoon lemon zest
  • Salt and black pepper to taste
    • For the zucchini noodles:
  • 2 medium zucchini, spiralized
  • 1 tablespoon butter or ghee
  • 1/2 teaspoon garlic powder
  • Salt to taste
    • Optional garnishes:
  • Fresh parsley, red pepper flakes, lemon wedges
Instructions
    Cook the Salmon:
  1. Pat the salmon fillets dry and season with salt, pepper, lemon zest, and minced garlic.
  2. Heat olive oil in a skillet over medium heat.
  3. Place salmon skin-side down and sear for 4–5 minutes. Flip and cook another 3–4 minutes, until opaque and flakey. Squeeze lemon juice over top and set aside.
    4. Prepare the Zoodles:
  4. 4. In a separate pan, melt butter or ghee over medium heat.
  5. 5. Add spiralized zucchini, garlic powder, and a pinch of salt. Toss and cook for 2–3 minutes until just softened (don’t overcook—they should still have some bite).
    6. Assemble the Plate:
  6. 6. Divide the zoodles between two plates and top with a salmon fillet.
  7. 7. Garnish with fresh parsley, chili flakes, or extra lemon juice as desired.

Nutrition Facts

Servings: 2 ServingCalories:450kcalTotal Fat:32gSaturated Fat: 7gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 3gProtein:32g

Note

Substitutions & Variations:

  • Dairy-Free: Use olive oil or avocado oil instead of butter.
  • No spiralizer? Use store-bought zucchini noodles or thinly slice zucchini with a veggie peeler.
  • Protein Swap: Try grilled shrimp or chicken thighs instead of salmon.
  • Herb Upgrade: Add fresh basil, dill, or chives for extra brightness.
  • Extra Greens: Wilt in spinach or kale with the zoodles for more nutrients.
Read it online: https://ketoeatsrecipes.com/recipe/lemon-garlic-salmon-amp-zucchini-noodles/