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Lemon Herb Salmon and Zucchini

Health LoverAuthorHealth LoverCategory, DifficultyBeginner

This yummy recipe is very quick and easy to prepare, and all made on a single pan. And the salmon is packed with so much flavor. Saves you time in the kitchen while filling your tummy.

Zucchini Vegan Recipe

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins

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 (5-Ounce) Salmon Fillets
 2 Tablespoons Chopped Fresh Parsley Leaves

DIRECTIONS
1

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2

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.

3

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.

4

Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes.*

5

Serve immediately, garnished with parsley, if desired.

Ingredients

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 (5-Ounce) Salmon Fillets
 2 Tablespoons Chopped Fresh Parsley Leaves

Directions

DIRECTIONS
1

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2

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.

3

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.

4

Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes.*

5

Serve immediately, garnished with parsley, if desired.

Lemon Herb Salmon and Zucchini

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