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?
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Great weeknight meal. I didn’t have Dijon mustard so I substituted honey mustard. Kept everything else the same. Salmon had great flavor. Paired the dish with wild rice. Easy healthy dinner. Would make again
I made this without Dijon or fresh parsley (didn’t have any) and instead used ¼ t each of apple cider vinegar and regular mustard. I put flour in the sauce and thickened it in the microwave before applying it to the salmon so it would stick to the salmon and I used the shredded zucchini we already had in the freezer. Absolutely loved it. 20 minutes assembly. Will be making this regularly from now on.
OMG it SO delicious!!!!!
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.
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.
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.
So glad to hear it! Thanks for sharing, Steve!
I cooked one pan salmon last night, instead of zucchini
I used sliced fennel. I sautéed them in the oven proof pan
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. Placed in the oven ( 275 degrees F) cooked for 20 minutes. 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.