Can I use frozen salmon for this one pan lemon herb salmon and zucchini?

Yes, you can use frozen salmon, but it must be completely thawed and patted dry with paper towels before seasoning. This ensures the salmon roasts properly rather than steaming in excess moisture.

How should I store leftovers of this dish?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. We recommend using glass storage containers to maintain the best flavor and texture when reheating.

What is the best way to reheat salmon without drying it out?

The best way to reheat salmon is in the oven at a low temperature (around 275u00b0F) with a splash of water or lemon juice, covered with foil, until just warmed through. This prevents it from becoming tough.

Can I add other vegetables to the pan?

Absolutely! Asparagus, cherry tomatoes, and bell peppers are great additions that have similar cooking times to zucchini and salmon.

one pan lemon herb salmon and zucchini: 25-Minute Healthy Dinner

Name: One Pan Lemon Herb Salmon and Zucchini
Prep time: PT-493136H44M51S
Cook time: PT-493136H44M51S
Total time: PT-493136H44M51S
Cuisine: Mediterranean
Ingredients: 2 (6-ounce) salmon fillets; 2 medium zucchinis, sliced into half-moons; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 lemon (half sliced into rounds, half for juice); Salt and black pepper to taste; 2 tablespoons fresh parsley, chopped

Ingredients

Scale

2 (6-ounce) salmon fillets
2 medium zucchinis, sliced into half-moons
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 lemon (half sliced into rounds, half for juice)
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped

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Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Step 2: Place the salmon fillets in the center of the sheet pan and arrange the sliced zucchini in a single layer around the fish.
Step 3: In a small bowl, mix the olive oil, minced garlic, dried oregano, and thyme. Drizzle this mixture evenly over the salmon and zucchini.
Step 4: Season everything generously with salt and pepper. Place lemon slices on top of each salmon fillet and squeeze the juice from the remaining lemon half over the zucchini.
Step 5: Roast in the oven for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork and the zucchini is tender.
Step 6: Remove from the oven, garnish with fresh parsley, and serve immediately.

Notes

Ensure the zucchini is cut into uniform slices so they cook at the same rate. If using very thick salmon fillets, you may need an extra 2-3 minutes of roasting time.

Prep Time: PT10M
Cook Time: PT15M
Category: Main Dishes & Savory Recipes
Cuisine: Mediterranean

Nutrition

Serving Size: 1 fillet with half of the zucchini
Calories: 340 kcal
Sugar: 4g
Sodium: 420mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 36g
Cholesterol: 85mg