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- 4 salmon fillets (6 oz each) Salmon fillets are the star of this dish. They cook quickly and absorb flavors well. Choose fresh, bright fillets for the best taste. If you can, get wild-caught salmon. It’s healthier and tastier than farmed fish. - 2 medium zucchinis, cut into half-moons Zucchini adds a lovely crunch and color. It cooks fast and pairs well with salmon. Try to cut the zucchini into even pieces. This way, they cook at the same rate. - 1 tablespoon olive oil - 2 tablespoons lemon juice (freshly squeezed) - 1 tablespoon lemon zest - 2 teaspoons black pepper - 1 teaspoon garlic powder - 1 teaspoon sea salt - 1 teaspoon dried thyme - Fresh parsley for garnish This seasoning blend enhances the dish's bright flavor. Use fresh lemon juice and zest for the best taste. The black pepper adds a nice kick. Garlic powder deepens the flavor without being too strong. Sea salt and thyme complete the mix. Lastly, parsley gives a pop of color and freshness when you serve it. First, gather all your ingredients. You will need: - 4 salmon fillets (6 oz each) - 2 medium zucchinis, cut into half-moons - 1 tablespoon olive oil - 2 tablespoons lemon juice (freshly squeezed) - 1 tablespoon lemon zest - 2 teaspoons black pepper - 1 teaspoon garlic powder - 1 teaspoon sea salt - 1 teaspoon dried thyme - Fresh parsley for garnish Next, preheat your oven to 400°F (200°C). This heat works well for cooking salmon and zucchini. Line a large sheet pan with parchment paper. It makes cleanup easier. Now, take a small bowl. In it, whisk together olive oil, lemon juice, lemon zest, black pepper, garlic powder, sea salt, and dried thyme. Mix until smooth. Set this aside; we will use it soon. Now, place the salmon fillets in the center of your sheet pan. Make sure they have space around them. Next, arrange the zucchini half-moons around the salmon. They should fit nicely on the pan. Take your lemon pepper mixture and drizzle it over the salmon and zucchini. Make sure every piece gets a good coat. This will add great flavor and help the dish shine. Place the sheet pan in your preheated oven. Bake for 15-20 minutes. The salmon should flake easily with a fork when it's done. The zucchini should be tender but still bright. Once cooked, carefully take the sheet pan out of the oven. Let it rest for a few minutes. This helps the flavors settle. To finish, garnish the dish with chopped fresh parsley. It adds color and freshness. Enjoy your meal! When picking salmon, look for bright color. The flesh should be firm, not mushy. Smell the fish; it should smell like the ocean, not fishy. Check for moisture; fresh salmon should be moist. Ask your fishmonger for the freshest catch. They can guide you to the best options available. Zucchini cooks quickly, so cut it into even pieces. I like half-moons for a nice look. Always wash zucchini well before slicing. Cook it until tender, but don’t overdo it. You want it soft but still bright green. A quick toss in olive oil and seasoning makes it shine. Feel free to adjust seasonings to your taste. If you love spice, add cayenne pepper. For a milder dish, cut back on black pepper. Fresh herbs like dill or basil can add a twist. Experiment with flavors to find what works best for you. Always taste as you go! {{image_2}} You can swap zucchini for many other veggies. Bell peppers add color and crunch. Broccoli florets bring nutrition and taste. Asparagus pairs well with salmon too. Carrots offer a sweet touch. You can even mix in cherry tomatoes for a burst of flavor. Just cut the vegetables to a similar size for even cooking. While lemon pepper is a favorite, try other flavors. A soy sauce mix gives a savory taste. Honey mustard adds a sweet kick. You can use a spicy blend with chili flakes for heat. Try a herb mix with dill or rosemary. Each marinade changes the whole dish. This salmon dish goes well with rice or quinoa for a filling meal. A fresh salad brightens the plate and adds crunch. Serve with crusty bread to soak up the juices. You can also pair it with a light white wine for a fancy touch. Don’t forget to sprinkle extra herbs on top for a pop of color! You can store leftover salmon and zucchini in the fridge. Place them in an airtight container. Keep them for up to three days. The salmon may lose some texture, but it will still taste good. When ready to eat, check for any off smells before using. If you want to save the leftovers longer, freezing works well. Wrap the salmon and zucchini tightly in plastic wrap. Then, place them in a freezer bag. This keeps air out and helps prevent freezer burn. You can freeze them for up to three months. When you are ready to eat, thaw them overnight in the fridge. To reheat, use the oven for the best taste. Preheat your oven to 350°F (175°C). Place the salmon and zucchini on a baking sheet. Cover with foil to keep moisture in. Heat for about 10-15 minutes or until warm. You can also use a microwave, but this may make the fish a bit less tasty. If using a microwave, heat in short bursts to avoid overcooking. Enjoy your meal! Yes, you can use frozen salmon. Just remember to thaw it first. Place the salmon in the fridge overnight. If you are in a hurry, run it under cold water for about an hour. After thawing, pat it dry with paper towels. This helps the seasoning stick better. The cooking time may need slight adjustments. Check for doneness as you bake. Lemon pepper salmon pairs well with many sides. Here are some ideas: - Rice or quinoa for a hearty base - A fresh green salad for crunch - Roasted potatoes for a filling option - Steamed broccoli or green beans for added veggies These sides balance the meal and add more flavors. Salmon is done when it flakes easily with a fork. Insert a fork into the thickest part of the fish. If it breaks apart easily, it’s ready. The color should be opaque and light pink. You can also use a food thermometer. The thickest part should reach 145°F (63°C). This ensures it is safe to eat. This blog post covers making a great dish with salmon and zucchini. We looked at the key ingredients, including salmon fillets and a tasty seasoning blend. I shared step-by-step instructions for prepping and baking. I also gave tips for choosing fresh salmon and cooking zucchini. You can even explore different veggies and marinades for a twist. Lastly, we discussed how to store and reheat your meal. Cooking can be fun and easy, so get started with this recipe!

Sheet-Pan Lemon Pepper Salmon with Zucchini

Savor the flavors of Zesty Lemon Pepper Salmon with this quick and delicious recipe! Perfectly baked salmon paired with tender zucchini makes for a healthy weeknight dinner. With just a handful of fresh ingredients and 30 minutes, you'll have a vibrant meal that impresses. Ready to elevate your cooking? Click through now to explore this recipe and delight your taste buds with zesty goodness!
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Ingredients
  

4 salmon fillets (6 oz each)

2 medium zucchinis, cut into half-moons

1 tablespoon olive oil

2 tablespoons lemon juice (freshly squeezed)

1 tablespoon lemon zest

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon sea salt

1 teaspoon dried thyme

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, garlic powder, sea salt, and dried thyme. Set aside.

      Place the salmon fillets in the center of the sheet pan. Arrange the zucchini half-moons around the salmon.

        Drizzle the lemon pepper mixture evenly over the salmon and zucchini, ensuring everything is coated well.

          Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the zucchini is tender.

            Once cooked, remove the sheet pan from the oven and let it rest for a few minutes.

              Garnish the dish with chopped fresh parsley before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4