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Easy One-Pan Lemon Herb Salmon Recipe with Zucchini and Cherry Tomatoes for Perfect Weeknight Dinner

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A quick and easy one-pan meal featuring wild-caught salmon fillets roasted with zucchini and cherry tomatoes, brightened with fresh lemon zest and herbs. Perfect for a satisfying and healthy weeknight dinner with minimal cleanup.

Ingredients

Scale
  • Four 6-ounce (170g) skin-on salmon fillets, preferably wild-caught
  • Two medium zucchinis, sliced into half-moons (about 300g)
  • One cup (150g) cherry tomatoes, halved
  • One large lemon, zested and juiced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • Two cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • Salt to taste (kosher recommended)
  • Black pepper to taste (freshly cracked recommended)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and let it fully heat while you prep. (5 minutes)
  2. In a large mixing bowl, toss the sliced zucchini and halved cherry tomatoes with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper until evenly coated. (5 minutes)
  3. Spread the zucchini and tomatoes in a single layer on one side of a rimmed baking sheet (about 12×17 inches). (2 minutes)
  4. Pat the salmon fillets dry with paper towels. Place them skin-side down on the empty side of the baking sheet. Drizzle with the remaining olive oil, then sprinkle with salt, pepper, the rest of the garlic, lemon zest, and chopped herbs. Squeeze the lemon juice evenly over the fillets and veggies. (5 minutes)
  5. Roast in the oven for 12-15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The zucchini should be tender but still slightly firm, and the cherry tomatoes softened. (12-15 minutes)
  6. Remove from oven and let the salmon rest for 1-2 minutes. Sprinkle with red pepper flakes if desired and garnish with extra fresh parsley or dill before serving. (2 minutes)

Notes

Do not overcrowd the pan to avoid steaming the ingredients. Pat salmon skin dry for crispiness. Fresh herbs are preferred for best flavor. Check salmon doneness starting at 12 minutes to avoid overcooking. You can line the baking sheet with parchment paper for easier cleanup. Vegetables can be gently tossed halfway through roasting if cooking unevenly. For dairy-free variation, use coconut oil instead of olive oil. Leftovers keep well refrigerated for up to 2 days and reheat gently in the oven.

Nutrition

Keywords: salmon recipe, one-pan dinner, lemon herb salmon, zucchini, cherry tomatoes, quick dinner, healthy seafood, weeknight meal

Find it online: https://oracooks.com/easy-one-pan-lemon-herb-salmon-recipe-with-zucchini-and-cherry-tomatoes-for-perfect-weeknight-dinner/