Description
This one-pan lemon herb salmon with zucchini is a healthy, flavorful, and easy-to-make dish perfect for a quick weeknight dinner. Tender salmon fillets are marinated in a zesty lemon and fresh herb mixture, then baked alongside sautéed zucchini for a complete, wholesome meal with minimal cleanup.
Ingredients
Scale
Salmon and Marinade
- 4 salmon fillets (about 6 oz each)
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 3 cloves garlic, minced
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
Vegetables
- 2 medium zucchini, sliced into half-moons
Garnish (optional)
- Lemon slices
Instructions
- Prepare the zucchini: Wash the zucchini thoroughly and slice them into half-moon shapes to ensure even cooking and tender texture.
- Dry the salmon: Pat the salmon fillets dry with a paper towel to help the marinade stick better and achieve a nice sear.
- Make the marinade: In a small bowl, combine olive oil, freshly squeezed lemon juice, minced garlic, chopped dill, salt, and black pepper. Mix well to blend the flavors.
- Marinate the salmon: Coat the salmon fillets in the marinade and let them sit for about 30 minutes to allow the flavors to infuse (this step is optional but recommended for enhanced taste).
- Sauté the zucchini: Heat a non-stick skillet over medium heat, then add the sliced zucchini. Sauté for 3-4 minutes until they begin to soften but still retain some crispness.
- Assemble on baking sheet: Place the marinated salmon fillets in the center of a large baking sheet and arrange the sautéed zucchini around them evenly.
- Bake the dish: Preheat the oven to 400°F (200°C). Bake the salmon and zucchini for 15-20 minutes until the salmon is cooked through, flakes easily with a fork, and the zucchini is tender.
- Serve: Remove from the oven and let it cool for a minute. Garnish with fresh lemon slices if desired, then serve warm for a delightful meal.
Notes
- Marinating the salmon is optional but intensifies the flavor.
- If you prefer, you can roast the zucchini along with the salmon instead of sautéing separately.
- Fresh dill adds a bright herbal note, but dried dill is an acceptable substitute.
- Adjust the seasoning according to your taste—add more lemon juice for extra tang.
- This recipe pairs well with steamed rice or a light salad for a balanced meal.
