One Pan Lemon Herb Salmon and Zucchini
- One Pan Lemon Herb Salmon and Zucchini
- Recipe
- Ingredients
- Instructions
Quick, easy, and all made on a single pan. And the salmon is packed with so much flavor. It doesn’t get any easier!
You know how I feel about one pan meals. It’s quick and easy without compromising flavor, and it gets even better when you roast your veggies right alongside your main entree.
Now you can use other veggies here but you may have to extend cooking time as you see fit. For example, asparagus spears will not require all 20-25 minutes of cooking time but baby red potatoes may need all minutes, if not more. Either way, there’s plenty of room to adapt here.
But the lemon herb crust is the true star here – crusted with dill, oregano, rosemary and thyme with freshly squeezed lemon juice and Dijon mustard for that extra kick of flavor. And yes, this all really comes together on one single sheet pan for those busy weeknights.
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
Instructions
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.
