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Garlic Parmesan Salmon & Zucchini - A Simple, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 6 ounces each), skin on or off
  • 2 medium zucchini, cut into 1/2-inch thick half-moons
  • 3 tablespoons unsalted butter, melted (or olive oil)
  • 2 tablespoons olive oil (divided)
  • 3 cloves garlic, finely minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup panko breadcrumbs (optional but recommended for extra crunch)
  • 1 tablespoon fresh parsley, finely chopped (plus more for garnish)
  • 1 teaspoon lemon zest
  • 1–2 tablespoons fresh lemon juice
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried Italian seasoning (or dried oregano)
  • Salt and freshly ground black pepper
  • Lemon wedges, for serving

Method
 

  1. Prep the pan: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Season the zucchini: Toss the zucchini with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread in a single layer over two-thirds of the pan so they roast, not steam.
  3. Place the salmon: Pat the salmon dry and set the fillets on the remaining space on the pan. Drizzle with the remaining 1 tablespoon olive oil and season with salt, pepper, and the smoked paprika.
  4. Make the topping: In a small bowl, mix melted butter, minced garlic, Parmesan, panko, parsley, lemon zest, and Italian seasoning. Stir until it resembles moist crumbs.
  5. Top the salmon: Press the mixture evenly over the salmon fillets, packing it gently so it adheres. Don’t worry if some falls onto the pan—those bits get deliciously toasty.
  6. Roast: Bake for 10–12 minutes, until the zucchini edges are golden and the salmon is mostly opaque. For a deeper crust, switch to broil for 1–2 minutes at the end, watching closely.
  7. Finish with lemon: Remove from the oven and squeeze lemon juice over the salmon and zucchini. Add a sprinkle of fresh parsley.
  8. Serve: Plate with extra Parmesan if you like, plus lemon wedges on the side. Pair with rice, crusty bread, or a light salad.