Lemon Herb Salmon and Zucchini
Quick, easy, and all made on a single pan. And the salmon is packed with so much flavour.
Equipment
- Baking tray
- Bowl
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
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Kosher salt and freshly ground black pepper to taste
- 4 salmon fillets
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400 degrees Lightly oil a baking sheet or coat with non-stick 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.