Aunt Denise makes this when the house is chilly and everyone wants something warm but not heavy.

This low carb lemon butter salmon zoodles recipe is exactly what I make when the house feels a little chilly and everyone wants something warm, cozy, but not heavy. It’s baked on two sheet pans, so the salmon gets flaky and the zucchini noodles stay just tender, all coated in a bright lemon butter sauce. The whole thing feels like a lighter version of a creamy pasta bake, but with simple ingredients you probably already have: salmon, zucchini, lemon, and butter. It’s a weeknight-friendly, one-pan-per-course kind of meal that warms you up without putting you into a food coma.

Serve these lemon butter salmon zoodles straight from the sheet pans with extra lemon wedges on the side. I like to add a simple green salad with a light vinaigrette or some roasted broccoli if I’m feeding a crowd. A sprinkle of grated Parmesan or crumbled feta on top is great for anyone who wants it a little richer, and a glass of crisp white wine or sparkling water with lemon keeps the whole meal feeling bright and not too heavy.

Servings: 4

1 1/2 pounds salmon fillet, cut into 4 portions, skin removed if desired

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh parsley or dill (optional, for garnish)

Preheat your oven to 400°F (200°C). Line two rimmed sheet pans with parchment paper or lightly grease them with olive oil. This makes cleanup easier and keeps the zoodles from sticking.

Spread the spiralized zucchini zoodles evenly over the two sheet pans, dividing them between the pans. Drizzle the zoodles with the olive oil and sprinkle with about 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Toss gently with your hands to coat and spread them back out in an even layer, leaving a little space in the center of each pan for the salmon pieces.

Nestle the salmon portions on top of the zoodles, two pieces on each sheet pan. Pat the salmon dry with a paper towel so the lemon butter sticks better, then season the tops of the fillets with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

In a small bowl or measuring cup, whisk together the melted 4 tablespoons butter, lemon zest, lemon juice, and minced garlic. If you like a gentle kick, stir in the crushed red pepper flakes. Taste the mixture and adjust with a pinch more salt or lemon if needed; it should be bright and buttery.

Spoon or pour the lemon butter mixture evenly over the salmon pieces and some over the surrounding zoodles so everything gets a light coating. Dot the salmon and a few spots on the zoodles with the remaining 2 tablespoons of butter cubes for extra richness as it bakes.

Place both sheet pans in the preheated oven. Bake for 10–14 minutes, rotating the pans halfway through, until the salmon is just cooked through and flakes easily with a fork and the zoodles are tender but not mushy. Thinner salmon pieces will cook faster, so start checking at 10 minutes.

Once done, remove the pans from the oven and let everything rest for 2–3 minutes. The resting time lets the juices settle into the salmon and the zoodles soak up a bit more of the lemon butter so they’re glossy and flavorful rather than watery.

To serve, use tongs to twirl generous piles of zoodles onto plates, then top each pile with a piece of salmon. Spoon any buttery juices from the sheet pans over the top. Garnish with chopped parsley or dill if using, and serve with extra lemon wedges so everyone can add more brightness if they like.

For a family-style feel on a chilly night, set the two sheet pans directly on a wooden cutting board or trivet in the middle of the table and let everyone help themselves to flaky salmon over tangled ribbons of zoodles, straight from the warm pans.

Make-ahead tip: Spiralize the zucchini up to 1 day in advance and store it in a covered container lined with a paper towel in the fridge. When you’re ready to cook, just spread the zoodles on the sheet pans and continue with the recipe. Extra-veg version: Add thinly sliced bell peppers, onion, or halved cherry tomatoes to the zoodles before roasting for more color and volume without making the meal heavy. Dairy-free option: Swap the butter for a good-quality olive oil or a dairy-free butter substitute; you’ll lose a bit of richness but keep the lemony, cozy feel. Herb swap: Use whatever you have—basil, cilantro, or chives all work well if parsley or dill aren’t around. Protein swap: This same method works with thin chicken cutlets or shrimp; just adjust the cook time (shrimp will take about 8–10 minutes, thin chicken cutlets about 15–18 minutes). Extra cozy: Sprinkle a small handful of grated Parmesan over the hot sheet pans right after baking for a lightly cheesy finish that still feels lighter than a full cream sauce. Leftovers: Store cooled salmon and zoodles together in an airtight container for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of water or broth and an extra squeeze of lemon to keep it from drying out.