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This salmon with spiralized vegetables is a quick, beautiful one-pan meal that feels special without the fuss. Tender salmon and crisp veggie noodles roast together with a bright lemon-herb dressing for maximum flavor and minimal cleanup. It’s a healthy, delicious dish that proves simple ingredients can be downright joyful.

Recipe Overview

Why You’ll Love This Salmon with Spiralized Vegetables

One-pan wonder: Complete balanced meal with easy cleanup.
Textural delight: Buttery salmon meets crisp-tender veggie noodles.
Versatile template: Swap veggies or herbs based on what you have.
Restaurant-quality ease: Impressive presentation with simple steps.

Ingredients & Tools

2 salmon fillets (about 150-180 g each), skin-on or skinless
2 medium zucchinis
2 large carrots
1 red bell pepper
1 small red onion
3 tbsp olive oil, divided
1 lemon (juice and zest)
2 cloves garlic, minced
1 tbsp fresh dill, chopped
1 tsp honey or maple syrup
½ tsp smoked paprika
Salt and freshly ground black pepper, to taste

Tools: A large baking sheet, parchment paper, a spiralizer (or pre-spiralized veggies), a small bowl for the dressing.

Notes: Don’t stress if fillets aren’t identical—this recipe is forgiving. Use the freshest salmon you can find. Pre-spiralized veggies work well too.

Nutrition (per serving)

Calories:	485 kcal
Protein:	35 g
Fat:	28 g
Carbs:	22 g
Fiber:	6 g

Serves: 2 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Pat your salmon dry. This is the single most important step for getting a beautiful sear on your salmon instead of a steam. Use a paper towel to thoroughly dry the surface of the fillets right before you season them.
Don’t skip the lemon zest. The zest holds incredibly potent citrus oils that add a fragrant, bright punch that the juice alone can’t provide. It really lifts the entire dish and makes the flavors pop.
Cut your veggie noodles to a manageable length. After spiralizing, I like to give the veggie piles a rough chop so the “noodles” aren’t impossibly long. This makes them much easier to toss, eat, and ensures they cook more evenly on the pan.
Let your salmon come to room temperature. Taking the salmon out of the fridge 15-20 minutes before cooking helps it cook more evenly from edge to center, preventing an overcooked outside and a cold, undercooked middle.

How to Make Salmon with Spiralized Vegetables

Step 1: First, preheat your oven to 220°C (425°F). This high heat is crucial for getting a nice roast on the vegetables and a perfect cook on the salmon without drying it out. While the oven is heating, line a large baking sheet with parchment paper—this is for easy cleanup and to prevent the honey in the dressing from sticking horribly.

Step 2: Now, let’s make the simple dressing that will flavor everything. In a small bowl, whisk together 2 tablespoons of the olive oil, the juice and zest from half the lemon, the minced garlic, chopped dill, honey, smoked paprika, and a good pinch of salt and pepper. You’ll notice the honey helps emulsify the dressing and balances the acidity beautifully. Give it a taste and adjust the seasoning if needed.

Step 3: Time for the vegetables. Spiralize your zucchini, carrots, and bell pepper. For the onion, just slice it thinly as it’s tricky to spiralize. Place all the spiralized and sliced vegetables in a large bowl. Drizzle them with about two-thirds of your prepared dressing and use your hands or tongs to toss everything really well, making sure every strand is lightly coated.

Step 4: Spread the dressed vegetable noodles in an even layer on your prepared baking sheet. You want them in a single layer so they roast instead of steam. Create two little clear spaces in the center of the pan for the salmon fillets to sit directly on the hot surface.

Step 5: Now, take your salmon fillets and pat them completely dry with a paper towel. This is the key to a crispy surface! Brush the top of each fillet with the remaining 1 tablespoon of olive oil and season generously with salt and pepper. Place them skin-side down (if they have skin) in the spaces you made on the baking sheet.

Step 6: Roast the pan in the preheated oven for 12-15 minutes. The exact time will depend on the thickness of your salmon. You’re looking for the salmon to be opaque and flake easily with a fork, and the vegetable noodles to be tender-crisp with slightly caramelized edges. The aroma in your kitchen will be incredible.

Step 7: Once out of the oven, immediately drizzle the remaining dressing over the entire pan—this hits it with a fresh, bright flavor boost. Let it rest for just a minute or two. Serve directly from the pan, garnishing with extra dill and the remaining lemon half cut into wedges for squeezing over at the table.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended; vegetables become watery upon thawing.
Reviving: Reheat in a 300°F oven until warm to retain texture.

Serving Suggestions

Complementary Dishes

Quinoa or couscous — A light, fluffy bed of grains underneath soaks up the delicious pan juices and makes the meal even more substantial without weighing it down.
Crusty bread or a baguette — Absolutely non-negotiable for mopping up every last bit of the lemony, garlicky dressing left on the plate. It’s the best part.
A simple arugula salad — The peppery bite of arugula with just a squeeze of lemon provides a fresh, crisp contrast to the rich salmon and soft vegetables.

Drinks

A crisp Sauvignon Blanc — Its citrusy and herbal notes are a perfect match for the lemon and dill in the dish, cutting through the richness of the salmon beautifully.
Sparkling water with cucumber and mint — A refreshing, non-alcoholic option that cleanses the palate between bites and highlights the fresh flavors of the meal.
A light Pinot Noir — If you prefer red wine, a low-tannin Pinot Noir has enough acidity and red fruit flavors to complement the salmon without overpowering it.

Something Sweet

Lemon sorbet — It continues the citrus theme in the most refreshing way, acting as a palate-cleansing and light dessert that feels just right after this meal.
Dark chocolate-covered almonds — A few of these with a cup of coffee offer a satisfying, bittersweet finish that isn’t too heavy but feels like a real treat.
Fresh berries with a dollop of Greek yogurt — Simple, healthy, and the slight tartness of the yogurt and berries is a lovely, clean way to end the dinner.

Top Mistakes to Avoid

Overcrowding the pan. If you pile the vegetable noodles on top of each other, they’ll steam and become soggy instead of roasting and getting those delicious caramelized edges. Spread them out, even if it means using a second pan.
Overcooking the salmon. Salmon continues

Salmon With Spiralized Vegetables

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mediterranean, global

Servings 2

Total Time 30 minutes

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Make this easy Salmon with Spiralized Vegetables for a healthy, one-pan meal in 30 minutes. Get the recipe for tender salmon and crisp veggie noodles now!

Ingredients

For the Main Ingredients:

2 salmon fillets (about 150-180 g each, skin-on or skinless)
2 medium zucchinis
2 large carrots
1 red bell pepper
1 small red onion
3 tbsp olive oil (divided)
1 lemon (juice and zest)
2 cloves garlic (minced)
1 tbsp fresh dill (chopped)
1 tsp honey or maple syrup
½ tsp smoked paprika
Salt and freshly ground black pepper (to taste)

Instructions

01
First, preheat your oven to 220°C (425°F). This high heat is crucial for getting a nice roast on the vegetables and a perfect cook on the salmon without drying it out. While the oven is heating, line a large baking sheet with parchment paper—this is for easy cleanup and to prevent the honey in the dressing from sticking horribly.
02
Now, let's make the simple dressing that will flavor everything. In a small bowl, whisk together 2 tablespoons of the olive oil, the juice and zest from half the lemon, the minced garlic, chopped dill, honey, smoked paprika, and a good pinch of salt and pepper. You’ll notice the honey helps emulsify the dressing and balances the acidity beautifully. Give it a taste and adjust the seasoning if needed.
03
Time for the vegetables. Spiralize your zucchini, carrots, and bell pepper. For the onion, just slice it thinly as it's tricky to spiralize. Place all the spiralized and sliced vegetables in a large bowl. Drizzle them with about two-thirds of your prepared dressing and use your hands or tongs to toss everything really well, making sure every strand is lightly coated.
04
Spread the dressed vegetable noodles in an even layer on your prepared baking sheet. You want them in a single layer so they roast instead of steam. Create two little clear spaces in the center of the pan for the salmon fillets to sit directly on the hot surface.
05
Now, take your salmon fillets and pat them completely dry with a paper towel. This is the key to a crispy surface! Brush the top of each fillet with the remaining 1 tablespoon of olive oil and season generously with salt and pepper. Place them skin-side down (if they have skin) in the spaces you made on the baking sheet.
06
Roast the pan in the preheated oven for 12-15 minutes. The exact time will depend on the thickness of your salmon. You're looking for the salmon to be opaque and flake easily with a fork, and the vegetable noodles to be tender-crisp with slightly caramelized edges. The aroma in your kitchen will be incredible.
07
Once out of the oven, immediately drizzle the remaining dressing over the entire pan—this hits it with a fresh, bright flavor boost. Let it rest for just a minute or two. Serve directly from the pan, garnishing with extra dill and the remaining lemon half cut into wedges for squeezing over at the table.