One Pan Lemon Herb Salmon and Zucchini

• Gluten free

• Seafood

  • 4 (5 ounce salmon, fillets

• Produce

  • 1/2 tsp Dill, dried
  • 2 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves
  • 1/4 tsp Rosemary, dried
  • 1/4 tsp Thyme, dried
  • 4 Zucchini

• Condiments

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

• Baking & Spices

  • 2 tbsp Brown sugar, packed
  • 2 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on damndelicious.net

Description

Ingredients

• 4 zucchini, chopped
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 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

Directions

• 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.