SALMON, ZUCCHINI, AND LEMON HERBS ONE PAN

All made in one pan, it’s quick and easy. The salmon is so flavorful. It does not get easier!

You know what I think about one-pan meals. You can make it quickly and easily without compromising on flavor. It gets even better if you roast the vegetables right along with your main dish.

You can also use other vegetables, but you will need to adjust the cooking time according to your preference. Asparagus spears, for example, will not need the full 20-25 minutes, but baby red potatoes may require that time. There’s plenty to adapt in either case.

The lemon herb crust, however, is the real star. It’s a crust of dill oregano rosemary thyme, freshly squeezed Dijon mustard, and freshly squeezed Lemon Juice. This is a great recipe for busy weeknights. It all comes together in one sheet pan.

Ingredients

• Four zucchini, chopped
• Olive oil two tablespoons
• To taste, add Kosher Salt and freshly ground Black Pepper

For the Salmon

• 2 Tablespoons of brown sugar, packaged
• Lemon juice, freshly squeezed two tablespoons
• One tablespoon of Dijon mustard
• Two cloves garlic, minced
• Half a teaspoon of dried dill
• Half a teaspoon of dried oregano
• 1/4 teaspoon dried thyme
• 14 teaspoons dried rosemary
• To taste, add Kosher Salt and freshly ground Black Pepper
• Salmon fillets, 4 oz.
• Fresh parsley leaves, two tablespoons

Instructions

• Preheat oven to 400 degrees F. Oil baking sheets lightly or spray with nonstick spray.
• In a small dish, combine brown sugar, Dijon mustard, garlic, oregano thyme, and rosemary. Season with salt and pepper to taste. Set aside.
• Place the zucchini in one layer on the baking sheet. Sprinkle with olive oil, and season to taste with salt and black pepper. Add salmon in one layer, and brush each filet with the herb mixture.
• Place in oven and cook for 16-18 minutes until fish flakes easily with a knife. *
• Garnish with parsley if you wish.