One Pan Lemon Herb Salmon and Zucchini
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
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.
Prep Time: 15 min Cook Time: 20 min
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