Lemon Herb Salmon Zucchini (GF, Low Cal, Paleo

• Gluten free
• Paleo

• Seafood

  • 2 3 ounce portions Salmon

• Produce

  • 1 tbsp Garlic
  • 1 Lemons
  • 1/4 tsp Oregano
  • 1 tbsp Parsley, dried
  • 1/4 tsp Rosemary
  • 1/4 tsp Thyme
  • 2 Zucchini, medium

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

Found on skinnyfitalicious.com

Description

Ingredients

• 2 medium zucchini, spiralized or chopped
• 2 3 ounce portions of salmon
• 1 tbsp dried parsley
• ¼ tsp oregano
• ¼ tsp thyme
• ¼ tsp rosemary
• 1 tbsp minced garlic
• 1 tsp Dijon mustard
• 1 tsp extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• salt & pepper to taste
• Sliced lemons for topping

Directions

• Preheat the oven to 350 F. Spray a 9x9 baking pan with cooking spray (coconut spray is my favorite).
• In a small bowl, combine Dijon, oil, garlic, parsley, oregano, thyme, rosemary and garlic.
• Layer the spiralized zucchini on the bottom of the pan then place the salmon on top of the zucchini. Sprinkle with salt and pepper to taste.
• Top fish with marinade distributing it evenly between the fish and top with sliced lemons
• Bake in the oven at 350 F 20-25 minutes until fish is flaky and zucchini is tender.
• Serve immediately with more sliced lemon and parsley.

Nutrition