One Pan Lemon Herb Salmon & Zucchini

Health Highlights

A healthy and quick weeknight dinner!

Ingredients

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)

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.

Safety

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.

More vegetables

Calories 420

Calories from fat 181

Calories from saturated fat 27.6

Total Fat 20.1 g

Saturated Fat 3.1 g

Trans Fat 0.0 g

Polyunsaturated Fat 5.8 g

Monounsaturated Fat 9.6 g

Cholesterol 94 mg

Sodium 196 mg

Potassium 2365 mg

Total Carbohydrate 19.0 g

Dietary Fiber 4.0 g

Sugars 15.0 g

Protein 43 g

Meat	1.9
Vegetables	5.0