Sheet Pan Lemon Rosemary Salmon with Zucchini
Sheet Pan Lemon Rosemary Salmon with Zucchini is a vibrant, flavorful dish that effortlessly elevates your weeknight dinners. Tender salmon fillets are infused with zesty lemon and aromatic rosemary, roasted alongside fresh zucchini for a satisfying one-pan meal. This recipe not only delights the palate but also makes cleanup a breeze, perfect for busy evenings or casual gatherings with friends and family.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 2 medium zucchinis, sliced
- 1 lemon, juiced and sliced
- 2 tablespoons fresh rosemary, chopped
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or spray with nonstick cooking spray.
- Place the salmon fillets on one side of the baking sheet. Drizzle with olive oil and season with salt, pepper, and half of the chopped rosemary. Squeeze half of the lemon juice over the fillets.
- Arrange zucchini slices on the other side of the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Top both the salmon and zucchini with lemon slices and sprinkle remaining rosemary.
- Bake for 15-20 minutes until the salmon flakes easily with a fork and zucchini is tender-crisp.
Nutrition
- Serving Size: 1 salmon fillet (170g) with zucchini
- Calories: 350
- Sugar: 3g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: For added variety, substitute zucchini with asparagus or bell peppers. Experiment with different herbs like dill or thyme for unique flavors. Store leftovers in an airtight container in the fridge for up to three days.