Lemon Herb Salmon Zucchini

4 from 1 vote

Lemon Herb Salmon Zucchini is a quick one pan meal packed with protein and tons of flavor. A 30 minute weeknight dinner that's low carb, low calorie, gluten free, dairy free and Paleo! Low Carb + Low Calorie + Gluten Free + Paleo

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: American

Diet: Low Calorie

Servings: servings

Calories: 236kcal

Author: Megan Olson

Ingredients

2 zucchini spiralized or chopped
2 filets salmon
1 tablespoon parsley
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon rosemary
1 tablespoon minced garlic
1 teaspoon Dijon mustard
1 teaspoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
Salt & pepper to taste
Sliced lemons for topping

Instructions

Preheat the oven to 350 F. Spray a 9-inch x 9-inch baking pan with cooking spray (coconut spray is my favorite).
In a small bowl, combine Dijon, oil, garlic, parsley, oregano, thyme, rosemary and garlic.
Layer the spiralized zucchini on the bottom of the pan then place the salmon on top of the zucchini. Sprinkle with salt and pepper to taste.
Top fish with marinade distributing it evenly between the fish and top with sliced lemons
Bake in the oven 20-25 minutes until fish is flaky and zucchini is tender.
Serve immediately with more sliced lemon and parsley.

Video

Notes

My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Nutrition