Why You’ll Love This Recipe

I love this recipe because it’s fast, healthy, and full of flavor. The creamy lemon sauce is beautifully balanced with the smoky richness of the salmon and the freshness of the zoodles. Everything cooks in one pan, which means minimal cleanup and maximum taste. It’s the perfect weeknight meal when I want something nourishing, comforting, and ready in minutes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

300 ml thickened cream
2 lemons, zested and juiced
2 x 250 g pkts Coles Australian Zucchini Noodles
150 g Coles Tasmanian Hot Smoked Salmon Fillets with Pepper, coarsely flaked
1/3 cup coarsely chopped dill

Directions

1. I heat a large frying pan over high heat.

2. I pour the cream and lemon juice into the pan and bring it to the boil. I let it cook for 1–2 minutes, stirring gently, until the sauce thickens slightly.

3. I add the zucchini noodles, flaked salmon, half the lemon zest, and half the dill to the pan.

4. I cook everything together for another 1–2 minutes, tossing gently, until the zoodles are just tender and the salmon is warmed through.

5. I remove the pan from the heat and sprinkle the remaining lemon zest and dill over the top before serving.

Servings and Timing

This recipe serves 4 people. It takes about 10 minutes to prepare and 5 minutes to cook, for a total time of 15 minutes. It’s ideal for busy weeknights when I want something quick but still elegant and delicious.

Variations

I like to change this dish up by adding a handful of baby spinach or cherry tomatoes for extra color and nutrition. For a richer sauce, I stir in a spoonful of cream cheese or grated parmesan. When I want to make it dairy-free, I replace the cream with coconut cream for a slightly tropical twist. I’ve also tried using other types of fish like smoked trout or cooked prawns, and they work just as beautifully.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm the dish gently in a pan over low heat, adding a splash of cream or milk to loosen the sauce. I avoid microwaving for too long so the zoodles don’t become soggy. This dish is best enjoyed fresh, as zucchini noodles can release water when stored.

FAQs

Can I use fresh salmon instead of smoked?

Yes, I can cook fresh salmon fillets first, flake them, and then add them to the sauce for a similar result.

Can I make this dish dairy-free?

Absolutely! I replace the cream with coconut cream or a dairy-free alternative.

Can I use regular pasta instead of zoodles?

Yes, cooked spaghetti or linguine works perfectly for a heartier meal.

How do I keep zoodles from getting watery?

I cook them just until tender and avoid overcooking, as they release moisture quickly.

Can I make the sauce thicker?

Yes, I simmer the cream for an extra minute or two until it reaches the desired consistency.

What can I use instead of dill?

Parsley, chives, or basil make great substitutes if I don’t have dill on hand.

Can I add vegetables?

Yes, spinach, peas, or asparagus are great additions to make it even more colorful.

How long does the sauce take to thicken?

It usually takes just 1–2 minutes once the cream starts boiling gently.

Can I use lemon zest only?

Yes, I can skip the juice for a milder flavor and use just the zest for freshness.

Can I serve it cold?

Yes, it’s delicious served cold as a light summer salad.

Conclusion

This One-Pan Creamy Salmon with Zoodles is one of my favorite quick dinners—it’s light, fresh, and full of flavor. The creamy lemon sauce and smoked salmon pair perfectly with the zoodles, creating a dish that feels indulgent but is surprisingly healthy. I love how quickly it comes together, and the fact that it all cooks in one pan makes it even better. Whether I’m cooking for myself or for guests, this recipe always impresses with minimal effort and maximum taste.