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–+ servings
One Pan Lemon Herb Salmon and Zucchini

One Pan Lemon Herb Salmon and Zucchini

Yield: 4 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Quick, easy, and all made on a single pan. And the salmon is packed with so much flavor. It doesn’t get any easier!
4.9 stars (21 ratings)

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.