Name: Sheet Pan Lemon Herb Salmon and Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz wild-caught salmon fillet; 2 cups zucchini; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp lemon zest; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Sheet Pan Lemon Herb Salmon and Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Salmon and Zucchini

Flaky wild-caught salmon and tender zucchini rounds roasted on a single sheet pan with a bright, zesty lemon-herb glaze for a vibrant finish.

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NUTRITION

Protein

40.8g

Fat

19.9g

Carbs

11.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz wild-caught salmon fillet

2 cups zucchini

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Place the salmon fillet on one side of the sheet pan and arrange the sliced zucchini rounds in a single layer on the other side.
3
In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, dried oregano, and garlic powder until well combined.
4
Drizzle the lemon-herb mixture evenly over both the salmon and the zucchini, using a brush or spoon to ensure the salmon is fully coated.
5
Season the entire sheet pan with sea salt and freshly cracked black pepper.
6
Roast in the center of the oven for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the zucchini is tender-crisp.
7
Remove from the oven and garnish immediately with chopped fresh parsley before serving.