One Pan Lemon Herb Salmon and Zucchini

This One Pan Lemon Herb Salmon and Zucchini is a fresh, healthy, and flavorful dinner made with flaky salmon, tender zucchini, and bright lemon-herb seasoning. It’s quick, low-carb, and perfect for an easy weeknight meal with minimal cleanup.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 420 kcal

Ingredients

For the Salmon and Zucchini

4 salmon fillets about 5–6 oz each
3 medium zucchini sliced into rounds or half-moons
3 tablespoons olive oil divided
3 cloves garlic minced
1 lemon sliced into thin rounds
1 tablespoon lemon juice freshly squeezed
1 teaspoon dried Italian seasoning or mixed herbs
1/2 teaspoon paprika optional, for color and mild warmth
Salt and black pepper to taste
Fresh parsley or dill for garnish

Optional Add-Ons

1 tablespoon butter for extra richness
Red pepper flakes for a spicy kick
Parmesan cheese for topping zucchini

Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with oil to prevent sticking.

2. Prepare the Zucchini

Place the sliced zucchini on the sheet pan. Drizzle with 2 tablespoons olive oil, sprinkle with salt, pepper, garlic, and Italian seasoning. Toss everything to coat evenly, then spread the zucchini into a single layer.

3. Add the Salmon

Pat the salmon fillets dry with paper towels. Place them on the pan among the zucchini. Brush the salmon with the remaining olive oil and sprinkle with salt, pepper, and paprika.

4. Add Lemon

Place lemon slices on top of the salmon and scatter a few among the zucchini. Drizzle lemon juice over the salmon for extra brightness.

5. Roast

Bake for 12–15 minutes, depending on the thickness of the salmon. The salmon should flake easily with a fork and reach an internal temperature of 125–130°F (52–55°C) for medium doneness.

6. Optional Broil

For a lightly golden finish, broil for 1–2 minutes at the end. Watch carefully to avoid burning.

7. Garnish and Serve

Remove from the oven, sprinkle with fresh parsley or dill, and add a small pat of butter on the salmon if desired. Serve immediately while warm and juicy.

Video

Notes

📝 Notes

Use fresh salmon fillets with skin on for the best flavor and moisture.
Fresh herbs like dill, parsley, or thyme work best, but dried herbs can be substituted.
Slice zucchini evenly to ensure even roasting.
Lemon slices add brightness; add lemon juice after baking for extra freshness.
Olive oil or melted butter both work well for coating the salmon and veggies.
Do not overcook salmon—bake until flaky and just opaque in the center.
Serve with rice, quinoa, or roasted potatoes for a complete meal.
Store leftovers in the fridge for up to 2 days; reheat gently to avoid drying out.

🍽️ Nutrition Facts (Per Serving)

Keyword One Pan Lemon Herb Salmon and Zucchini