One Pan Lemon Herb Salmon and Zucchini


Quick, easy, and all made on a single pan. And the salmon is packed with so much flavor. It doesn’t get any easier!

One Pan Lemon Herb Salmon and Zucchini - Quick, easy, and all made on a single pan. And the salmon is packed with so much flavor. It doesn't get any easier!

You know how I feel about one pan meals. It’s quick and easy without compromising flavor, and it gets even better when you roast your veggies right alongside your main entree.

One Pan Lemon Herb Salmon and Zucchini - Quick, easy, and all made on a single pan. And the salmon is packed with so much flavor. It doesn't get any easier!

Now you can use other veggies here but you may have to extend cooking time as you see fit. For example, asparagus spears will not require all 20-25 minutes of cooking time but baby red potatoes may need all minutes, if not more. Either way, there’s plenty of room to adapt here.

One Pan Lemon Herb Salmon and Zucchini - Quick, easy, and all made on a single pan. And the salmon is packed with so much flavor. It doesn't get any easier!

But the lemon herb crust is the true star here – crusted with dill, oregano, rosemary and thyme with freshly squeezed lemon juice and Dijon mustard for that extra kick of flavor. And yes, this all really comes together on one single sheet pan for those busy weeknights.

One Pan Lemon Herb Salmon and Zucchini

Quick, easy, and all made on a single pan. And the salmon is packed with so much flavor. It doesn’t get any easier!

Ingredients:

  • 4 zucchini, chopped
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

For the salmon

  • 2 tablespoons brown sugar, packed
  • 2 tablespoons freshly squeezed lemon juice
  • tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 4 (5-ounce) salmon fillets
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with salt and pepper, to taste. Set aside.
  3. Place zucchini in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Add salmon in a single layer and brush each salmon filet with herb mixture.
  4. Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes.*
  5. Serve immediately, garnished with parsley, if desired.

*Cooking time will vary depending on the size and thickness of the salmon filets.

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 330.9 Calories from Fat 150.3
% Daily Value*
Total Fat 16.7g 26%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 78.5mg 26%
Sodium 131.7mg 5%
Total Carbohydrate 14.7g 5%
Dietary Fiber 2.4g 10%
Sugars 11.9g
Protein 31.0g 62%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.