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Lemon Herb Salmon & Zucchini - Bright, Fresh, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 5–6 ounces each), skin-on
  • 3 medium zucchini, sliced into 1/2-inch rounds or half-moons
  • 1 lemon, zested and juiced (plus extra slices for garnish, optional)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2–3 garlic cloves, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup (optional, balances acidity)
  • Kosher salt and freshly ground black pepper
  • Red pepper flakes (optional, for a touch of heat)

Method
 

  1. Prep the oven and pan: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment for easy cleanup.
  2. Season the zucchini: Toss the zucchini with 1.5 tablespoons olive oil, a pinch of salt, black pepper, and a few thyme leaves. Spread in an even layer on the sheet pan.
  3. Start roasting the zucchini: Roast for 8–10 minutes to give it a head start. This helps it caramelize without overcooking the salmon.
  4. Make the lemon-herb mixture: In a small bowl, whisk together the lemon zest, 1 tablespoon lemon juice, parsley, dill, remaining thyme, garlic, Dijon, remaining 1.5 tablespoons olive oil, and honey if using. Add salt, pepper, and a pinch of red pepper flakes to taste.
  5. Season the salmon: Pat the salmon dry. Sprinkle both sides with salt and pepper. If the fillets have skin, place them skin-side down on the sheet pan after the zucchini’s head start.
  6. Add salmon to the pan: Remove the sheet pan from the oven. Scoot the zucchini to make space, then nestle the salmon among the slices.
  7. Spoon on the lemon-herb mix: Divide the mixture over the salmon fillets. Drizzle any extra over the zucchini. Add a few thin lemon slices on top if you like.
  8. Roast to perfection: Return the pan to the oven and roast 8–12 minutes, depending on thickness. The salmon should flake easily with a fork and look slightly translucent in the center. For thicker fillets, it may take up to 14 minutes.
  9. Optional finish: For a light char, broil on high for 1–2 minutes at the end. Watch closely.
  10. Rest and serve: Let the salmon rest 2 minutes. Squeeze a final splash of lemon on top. Serve with the roasted zucchini and any pan juices.