One Pan Lemon Herb Salmon & Zucchini

16 35 399
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
One Pan Lemon Herb Salmon & Zucchini
Health Highlights
A healthy and quick weeknight dinner!


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 400°F (204°C). 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. The internal temperature of fish should be 158°F or 70°C degrees and for shellfish 165°F or 74°C degrees.

More vegetables

  • Add other vegetables to roast like peppers, asparagus, or tomatoes.


Nutrition Facts

Per Portion

Calories 399
Calories from fat 179
Calories from saturated fat 27.7
Total Fat 19.9 g
Saturated Fat 3.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.5 g
Monounsaturated Fat 9.6 g
Cholesterol 94 mg
Sodium 212 mg
Potassium 1726 mg
Total Carbohydrate 19.0 g
Dietary Fiber 3.7 g
Sugars 15.0 g
Protein 38 g

Dietary servings

Per Portion

Meat 1.9
Vegetables 5.0

Energy sources


Meal Type(s)