One Pan Lemon Herb Salmon and Zucchini

Ingredients

• 4 zucchini, chopped
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste

For the Salmon

• 2 tablespoons brown sugar, packed
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Kosher salt and freshly ground black pepper, to taste
• 4 (5-ounce) salmon fillets
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Preheat oven to 200 degrees 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. 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.* Serve immediately, garnished with parsley, if desired.

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