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