Baked Salmon with Roasted Zucchini
This wholesome, gluten-free baked salmon with roasted zucchini is a simple, nourishing meal inspired by Tuscan flavors. It’s light, flavorful, and perfect for cozy weeknights or healthy meal prep.
Equipment
- baking sheet
- Parchment Paper or Foil
- oven
Ingredients
For the Salmon
- 4 fillets salmon 5–6 oz each
- 1 tbsp olive oil
- 2 cloves garlic finely minced
- 1 tsp lemon juice fresh
- 1 tsp dried oregano
- salt and black pepper to taste
For the Roasted Zucchini
- 3 medium zucchini sliced into ½-inch rounds
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- salt and pepper to taste
Optional Garnish
- fresh parsley or basil
- lemon slices
- chili flakes if you like heat
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a bowl, toss zucchini slices with olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange them in a single layer on one half of the baking sheet.
- Pat salmon fillets dry. In a small bowl, mix olive oil, garlic, lemon juice, oregano, salt, and pepper. Rub over each fillet and place them next to the zucchini on the baking sheet, skin-side down.
- Bake for 15–18 minutes, or until salmon flakes easily and reaches 145°F internal temperature. Zucchini should be golden and slightly crisp.
- Serve hot with fresh herbs and lemon wedges. Optionally, sprinkle with chili flakes for heat.
Notes
This recipe is gluten-free and easy to meal prep. Serve it with quinoa or rice for a more filling dish, or zucchini noodles for something lighter.
Nutrition
Calories: 350kcalCarbohydrates: 6gProtein: 32gFat: 22gSaturated Fat: 4gCholesterol: 75mgSodium: 150mgPotassium: 850mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 25mgCalcium: 40mgIron: 1.5mg
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