Wednesday, March 2, 2016

One Pan Lemon Herb Salmon and Zucchini

'One Pan Lemon Herb Salmon and Zucchini'
Source: Adapted from Damn Delicious


4 zucchini, chopped
2 tablespoons olive oil
salt and ground pepper
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
salt and black pepper, to taste
4 (5-ounce) salmon fillets
2 tablespoons chopped fresh parsley leaves


1. Heat oven to 400. 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 bake until the fish flakes easily with a fork, about 16-18 minutes, depending on the size of your fillets. Serve immediately, garnished with parsley, if desired.


All Images Copyrighted © 2016 The Kitchen Life of a Navy Wife

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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife