|15 min||20 min||3|
|2 large||Zucchini (chopped)|
|1 tbsp||Extra virgin olive oil|
|2 pinch||Kosher salt|
|2 dash||Black pepper|
|1 tbsp packed||Brown sugar (for the salmon)|
|1 tbsp||Lemon juice (for the salmon)|
|1 tbsp||Dijon mustard (for the salmon)|
|2 clove(s)||Garlic (minced, for the salmon)|
|1/2 tsp||Dill, dried (for the salmon)|
|1/2 tsp||Oregano, dried (for the salmon)|
|1/4 tsp, ground||Thyme, dried (for the salmon)|
|1/4 tsp||Rosemary, dried (for the salmon)|
|2 pinch||Salt and pepper (for the salmon)|
|1 fillet (170g)||Atlantic salmon, wild|
|2 tbsp||Parsley, fresh (for the salmon)|
1. Preheat oven to 400°F.
2. Lightly oil a baking sheet or coat with nonstick spray.
3. In a small bowl, whisk together brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with 1 pinch salt and 1 dash pepper. Set aside.
4. Place zucchini in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with 1 pinch salt and 1 dash pepper.
5. Add salmon in a single layer and brush each salmon filet with herb mixture.
6. Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes.*
7. Cut fillet into thirds and serve immediately, garnished with parsley, if desired.
Salmon is a great source of protein and Omega 3 fatty acids!
Pair salmon with a side of lightly sautéed green beans, brussels sprouts, or asparagus.