|15 min||20 min||4|
|1 tsp||Extra virgin olive oil (for baking sheet)|
|2 tbsp packed||Brown sugar (for the herb mixture)|
|2 tbsp||Lemon juice (for the herb mixture)|
|1 tbsp||Dijon mustard (for the herb mixture)|
|2 clove(s)||Garlic (minced, for the herb mixture)|
|1/2 tsp||Dill, dried (for the herb mixture)|
|1/2 tsp||Oregano, dried (for the herb mixture)|
|1/4 tsp, ground||Thyme, dried (for the herb mixture)|
|1/4 tsp||Rosemary, dried (for the herb mixture)|
|1 pinch||Salt and pepper (for the herb mixture)|
|4 large||Zucchini (chopped)|
|2 tbsp||Extra virgin olive oil|
|1 pinch||Kosher salt|
|1 dash||Black pepper|
|4 fillet (170g)||Atlantic salmon, wild|
|2 tbsp||Parsley, fresh (for the salmon)|
1. Preheat oven to 400F degrees. Lightly oil a baking sheet or coat with nonstick spray.
2. In a small bowl, whisk together brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with salt and pepper, to taste. This is your herb mixture. Set aside.
3. 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.
4. Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes (see notes). Serve immediately, garnished with parsley, if desired.
Cooking time will vary depending on the size and thickness of the salmon filets.
Never eat seafood that is raw, or not cooked through. Internal temperature of fish should be 158F or 70C degrees and for shellfish 165F or 74C degrees.
High in omega-3s important for heart, brain and hormone health.