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
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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.
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!