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.
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.
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
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
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- ½ teaspoon dried dill
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 4 5-ounce salmon fillets
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- 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.
- Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes.*
- Serve immediately, garnished with parsley, if desired.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Saving this base recipe for tons of excellent dinners in my future. I double checked the temp of the salmon with my meat thermometer after pulling it from the oven, and it was spot on perfect. Can’t wait to make this again!
This was an absolutely phenomenal sauce!! I added olive oil to it and it was so amazing. Roasted with tons of other veggies.
This is my Go To salmon recipe and I also use the ingredients for other fillets, such as tilapia. Sometimes I substitute a different vegetable (e.g., halved Brussels Sprouts or broccoli) and it still comes out really tasty. Be sure not to overcook your salmon if you use a vegetable that takes a little longer in the over.
Delicious and easy. A new favorite.Â
That rub was fantastic! I cooked my salmon differently and served with asparagus and rice. Thank you for making fantastic healthy recipes!
Very good! Thank you for this great recipe! Make sure to cut the zucchini into small pieces like in the photo.Â
Thanks for the recipe! I liked this way of making and eating salmon!
Followed this recipe to the “T” (for 2 servings vs. 4) but it did not pan out as I had hoped. The glaze never browned like in the photo. In hopes that I could get it to do so I left it in for the full bake time plus an extra minute. The salmon ended up being overcooked and dry. I think maybe I should have diced the zucchini into smaller pieces than I did. But the size I diced did bake well – any smaller and it might have ended up as mush. My husband and I love salmon, so we will try this again but place the zucchini to the side vs. placing the salmon on top of the zucchini layer. Another reviewer mentioned letting the salmon marinade in the herb sauce – I will try this as well.
This recipe is just divine. The first time I made it I was a little worried the flavor would be too herby, but it was perfect. This is the best salmon recipe I’ve ever made. I make the recipe as is, but let the salmon marinade 1-2 hours in the herb sauce before roasting.  As always, Damn Delicious never fails to disappoint!
OK, Chungah, You are right. This might have been the best Salmon recipes I have ever had. The brown sugar cut the lemon and made it delicious. I would not change a thing. If I ever open a restaurant, this has to be on the menu. I don’t usually save recipes but am going to start a file now. Thanks for posting.
This recipe was quite tasty. We both loved the flavor of the sauce basted on the salmon.
This was such a quick and delicious way to use up all the zucchini I got from Imperfect Produce! Thank you so much!
Great recipe but I can’t help asking why is Kosher salt recommended? Is it purely because it’s free of additives or for a religious reason?
Kosher salt has uniform-sized crystals. Most chefs use it for that reason.
This is a new favorite for my family. So simple and quick to make but the flavors are amazing. Wouldn’t change a thing about this.  This will be in the salmon rotation along with our other staples with dill sauce and cedar plank grilled bourbon salmon. So great to find a new recipe this good.Â
So glad to hear it! Thanks for sharing, Steve!
I cooked one pan salmon last night, instead of zucchiniÂ
I used sliced fennel. I sautéed them in the oven proof panÂ
with olive oil about 5-8 min. Than I put the salmon slices on top of the fennel slices, salt, pepper and 1 tbsp cubed of unsweetened butter on top of the salmon. Â Placed in the oven ( 275 degrees F) cooked for 20 minutes. Â I served it with lemon juice and fresh chopped parsley or tarragon.
I make this all the time . My husband loves it . I love it. It’s absolutely delicious . Thank you
We enjoyed this recipe. I did follow others and left the brown sugar out. The citrus was really bright with the Dijon.
This is great tasting salmon! I also loved the roasted zucchini. Thank you for a healthy, quick weeknight meal! We all enjoyed it very much.
Happy to hear you liked it!
This recipe is so easy and so delicious! Definitely a new favorite and go-to on busy week nights!
It’s a keeper for sure. Thanks for sharing!
Soooo very good! Made this salmon tonight. No changes except to leave out the sugar. As long as I was heating up the oven, prepared a pan of the ranch roasted baby carrots from this same set of 8 recipes. Added some red potatoes to that. Lined my pans with foil, so clean-up was a breeze. Excellent flavors. We have plenty of leftovers, so no oven for at least a couple days. Thank you!
Leftovers are the best! Glad to hear you and your family enjoyed it!
As for the Dill … is that dill weed or Dill seed? I want the right taste for this dish
Dill weed.
I have made this recipe twice now and I love it! I cook for one so I half the recipe and get two meals. It’s quick, easy, flavorful and delicious!
I’m glad I bumped into your page. My hubby was all praise and requested to bring the leftover for his lunch. This recipe’s definitely a keeper. Thank you!
All your recipes look so amazing!! Can’t wait to try them all. I was wondering if this recipe (and some of your other sheet pan recipes) could be made ahead and left in the fridge overnight until cooking time?
Thank you!
Yes, absolutely!
This was so good!! The glaze was my favorite part. I didn’t have any dijon, so I did half spicy brown and half yellow mustard. I served it with with a side of cous cous. We’ll be making this again and again. Thank you!
If I cut this recipe in half, do you think I’ll have successful results? I’m only looking to make dinner for myself and my boyfriend, so 4 pieces may be too many
Yes, absolutely!
Good easy weeknight recipe! I recommend adding more of the mustard mixture to the salmon for added flavor and adjusting the sugar to taste. I used 1/4 the amount written and it was enough for me.Â
I am crazy busy and I love making this recipe because it’s so easy and healthy! I make it for dinner all the time! Thanks for a great and really useful recipe 🙂
How much longer should I cook when making a full piece of salmon (24 ounces) vs. smaller pieces?
That’s a great question but without having tried this myself, I cannot really say with certainty. Please use your best judgment.
Thanks for sharing, I made this for dinner tonight and it was delicious. The cook time is perfect and the salmon was very tender and moist.
Was looking something nice and easy to cook for my cocktail party. Finally found it!
The sauce on the salmon was delicious! Great recipe that I will use again. The zucchini needed a little jazzing up so I added some chopped garlic and some Aleppo pepper. Thanks!
This was the first recipe I tried from your blog, and it was great! Will definitely make it again, and will probably make zucchini this way with other main courses. I especially want to thank you for making your recipes easy to convert down to two servings!
Could I add carrots to the zucchini? Would it affect the cooking time?
Yes, carrots would be a great addition! Depending on the size (and thickness), cooking time may need to be adjusted.
I liked the simplicity of the recipe, however I would probably leave out the brown sugar or only use 1 tbsp as it was a little too sweet for my liking. And maybe increase the amount of lemon juice. I added some brown basmati rice on the side to have some whole grains. A good work night recipe.
I am making this tonight! Q: do I really put the Salmon on top of the Zucchini layer??
KC, I recommend adding the salmon in a single layer around the zucchini.
This turned out GREAT! We made it for a weekday dinner last week and loved it!! I added a few red potatoes to the baking sheet. So flavorful and love that it was a healthy, easy meal!
Simple and delicious! Great recipe for using salmon 🙂
I made this tonight and had high hopes for it. However, I should know I can’t make ANYTHING that is the least bit sweet for dinner, as hubs makes faces ! I myself could barely taste the brown sugar. Added green onions and minced garlic to the zucchini. Also the salmon wasn’t near done at 16 minutes, so had to cook 10 more minutes. Also I broiled for just a couple of minutes to get that nice crunch on top. I’ll try again, and modify the salmon topping so it’s more to hubby’s liking.
I’m so on your husband’s side here…no sugar in main dishes! lol I’m just leaving the sugar out…I always do, no one ever complains.
What an easy and memorable dish! I have already shared this recipe with at least 8 people! Thanks for sharing it! Yum!
I was wondering what to make for Father’s Day when this arrived in my inbox – great timing!
I used limes instead of lemons and it was still delicious. Also, I only used 2 zucchinis as that was all that would fit in a single layer on the baking sheet. I did everything else as suggested. The marinate from the salmon ended up soaking a good part of the zucchini as it baked so I served it next to some sweet, sliced baby Marzano tomatoes and diced avocados to break up the flavor. My husband loved it! Thank you for a tasty and healthy meal!!
Can you post the nutritional infomation for this dish.? I’m sure this is good for me, but I like to see it. Thank you.
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Thanks Chungah. I didn’t know I could do this myself.
Salmon is on the shopping list for the week and now I have a great new recipe to try. Love the flavor combination and thanks for using dried herbs. I love using fresh herbs but I usually end up throwing bunches away because I don’t use them quick enough.
Thank you for the nice recipe, Chungah.
Can I marinate the salmon in the mixture? Does just brushing the salmon give enough flavor? Would you suggest brushing it during the cooking time? I will definitely be making this!
Yes, you can certainly marinate the salmon as needed. You can also brush as needed. It’s up to you!