Description
A bright, buttery salmon paired with tender zucchini, all seasoned with lemon, dill, and parsley—one-pan, zero mess.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 2 medium zucchinis, sliced
- 2 tbsp olive oil
- 1 lemon, sliced thin
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp dried thyme
- 1 tsp garlic powder
- salt and pepper to taste
- 1/2 cup vegetable broth (optional)
Instructions
- Preheat oven to 400°F (200°C); lightly oil a baking sheet.
- Arrange zucchini on sheet, drizzle with olive oil, toss and season with salt, pepper, and garlic powder.
- Place salmon on top of zucchini, skin side down; season with salt, pepper, thyme, and top with lemon slices & dill.
- Bake 12–14 minutes until salmon flakes easily and zucchini edges are golden.
- If desired, swirl in vegetable broth mid‑cook to keep the pan moist.
- Remove from oven, drizzle remaining lemon juice over salmon, sprinkle parsley, and serve.