Preheat oven to 400°F (204°C). 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. This is your herb mixture. 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 (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. The internal temperature of fish should be 158°F or 70°C degrees and for shellfish 165°F or 74°C degrees.
Add other vegetables to roast like peppers, asparagus, or tomatoes.