Description
A light and healthy one-pan meal featuring flaky salmon fillets and tender zucchini, all roasted with fresh lemon and herbs for a vibrant, flavorful dinner.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 2 medium zucchinis, sliced into rounds
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
- Place the salmon fillets and zucchini slices on a baking sheet lined with parchment paper.
- Drizzle the lemon herb mixture over the salmon and zucchini, making sure everything is evenly coated.
- Bake for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
- Use wild-caught salmon for the best flavor and nutrition.
- Other vegetables like asparagus or cherry tomatoes can be added.
- Don’t overbake the salmon to keep it moist and tender.
Nutrition
- Serving Size: 1 salmon fillet with zucchini
- Calories: 310
- Sugar: 3g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg