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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