One-Pan Lemon Herb Salmon and Zucchini


Are you perplexed on what to make for dinner tonight? Perhaps you’re in the mood for something savory and flavorful, but are worried you’ll get off track from your diet?

How about a healthy solution: Salmon.

Salmon doesn’t only quench the taste buds of foodies, it also replenishes nutrients into the body of the consumer. Due to its large counts of Omega 3s and vitamins (A, B12, and D), salmon assists in boosting a person’s immunity and aids in preventing numerous cardiovascular problems, including: heart attack, stroke, heart arrhythmia, and high blood pressure. Not only does it help the heart, it helps maintain healthy joints and muscles due to its lean protein and anti-inflammatory qualities. And just when we thought it couldn’t get any better… Salmon, when eaten in moderation within a balance of a healthy diet and exercise, aids in weight loss!

Nutrient Rich 

Heart Healthy 
Weight Loss Aid 
Muscle Health 

Don’t believe us? Try out this recipe and let us know what you think!


  • 4 (5-ounce) salmon, fillets
  • 1/2 tsp Dill, dried
  • 2 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves
  • 1/4 tsp Rosemary dried
  • 1/4 tsp Thyme, dried
  • 4 Zucchini
  • 2 tbsp olive oil 
  • 2 tbsp Brown Sugar
  • 2 tsp salt and pepper
  • 1 tbsp Dijon mustard
  • 2 tbsp lemon juice, freshly squeezed- 


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with salt and pepper, to taste. Set aside.
  3. Place zucchini in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Add salmon in a single layer and brush each salmon filet with herb mixture.
  4. Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes.*
  5. Serve immediately, garnished with parsley, if desired.
*Cooking time will vary depending on the size and thickness of the salmon filets. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet