One Pan Salmon and Zucchini

Tried this last night and it was quick and yummy!  We did half cod and half salmon and both were great.  We ate it like a rice bowl mixed with pieces of fish, zucchini, and rice. Even my kids ate it. I used fresh thyme and rosemary.  I will definitely make again. http://damndelicious.net/2015/06/19/one-pan-lemon-herb-salmon-and-zucchini/

 

One Pan Lemon Herb Salmon and Zucchini

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Yield 4 servings

Quick, easy, and all made on a single pan. And the salmon is packed with so much flavor. It doesn't get any easier!

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

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.