Description
This one-pan lemon herb salmon with zucchini is a fresh, healthy, and easy-to-make dish perfect for busy weeknights. Salmon fillets are marinated in a zesty lemon and dill mixture, then baked alongside tender sautéed zucchini for a perfectly balanced meal bursting with bright flavors.
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 zucchinis, sliced into half-moons
Garnish
- Lemon slices (optional)
Instructions
- Prepare the zucchini: Wash the zucchinis thoroughly and slice them into half-moons to ensure even cooking and easy layering alongside the salmon.
- Dry the salmon: Pat the salmon fillets dry with a paper towel to help the marinade adhere better and promote more even cooking.
- Make the marinade: In a small bowl, combine olive oil, freshly squeezed lemon juice, minced garlic, chopped dill, salt, and black pepper. Stir well to evenly distribute the flavors.
- Marinate the salmon: Place the salmon fillets in the marinade and let them soak for about 30 minutes to enhance flavor (this step is optional but recommended for best taste).
- Sauté the zucchini: Heat a non-stick skillet over medium heat and sauté the zucchini half-moons for 3 to 4 minutes, until they start to soften but remain slightly crisp.
- Arrange on baking sheet: Place the marinated salmon fillets in the center of a large baking sheet and surround them with the sautéed zucchini for a one-pan meal.
- Bake the dish: Preheat your oven to 400°F (200°C). Bake the salmon and zucchini for 15 to 20 minutes, or until the salmon is cooked through and easily flakes with a fork.
- Serve: Remove from the oven and let rest for a minute. Garnish with lemon slices if desired, then serve immediately for a fresh, flavorful meal.
Notes
- Marinating salmon is optional but recommended to enhance the flavors.
- Adjust salt and pepper to taste depending on your preference.
- You can substitute fresh dill with dried dill if fresh is unavailable, using half the amount.
- For an even quicker meal, skip the sautéing step and bake zucchini raw alongside salmon, but the texture may be less tender.
- Use a non-stick skillet to prevent zucchini from sticking during sautéing.
- Ensure salmon is cooked to an internal temperature of 145°F (63°C) for safety.
