4.9 from 63 votes
One Pan Lemon Herb Salmon and Zucchini
This one-pan lemon herb salmon and zucchini recipe pairs zucchini roasted with olive oil alongside salmon fillets brushed with a lemon, brown sugar, and mixed herb glaze. The combination of dried dill, oregano, thyme, rosemary, Dijon mustard, and garlic creates a bright herbal profile with a hint of sweetness. The salmon cooks until flaky and tender, while the zucchini provides a roasted, slightly crisp vegetable base. Fresh parsley adds a finishing green accent.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 4 zucchini chopped
- 2 tablespoons olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the salmon
- 2 tablespoons brown sugar packed
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- ½ teaspoon dill dried
- ½ teaspoon oregano dried
- ¼ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- black pepper to taste, Kosher salt and freshly ground
- salt to taste, Kosher salt and freshly ground
- 4 salmon fillets 5-ounce
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Preheat oven to 400 degrees F. 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. 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.*
- Serve immediately, garnished with parsley, if desired.
Cup of Yum
Notes
- Cooking time will vary depending on the size and thickness of the salmon fillets.