30-Minute One Pan Lemon Herb Salmon and Zucchini

Why You’ll Love This Recipe

30-Minute One Pan Lemon Herb Salmon and Zucchini is a quick, healthy, and flavor-packed dish perfect for busy weeknights. Juicy salmon fillets are infused with bright lemon and fresh herbs, then roasted alongside tender zucchini for a well-balanced meal that requires minimal cleanup. It’s light, satisfying, and ready in just half an hour.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salmon fillets
zucchini
olive oil
garlic
lemon juice
lemon zest
fresh thyme
fresh parsley
salt
black pepper
crushed red pepper flakes (optional)

directions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.

In a small bowl, mix olive oil, lemon juice, lemon zest, minced garlic, chopped thyme, parsley, salt, and pepper.

Place the salmon fillets and zucchini slices on the baking sheet.

Brush the lemon herb mixture evenly over the salmon and zucchini.

Sprinkle with crushed red pepper flakes if using.

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

Remove from the oven and serve immediately with extra lemon wedges if desired.

Servings and timing

Serves 4
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Total time: 25-30 minutes

Variations

Swap zucchini with asparagus, broccoli, or bell peppers for a different veggie twist.
Use dill or basil instead of thyme for a new flavor profile.
Top with grated Parmesan cheese for a savory finish.
Add cherry tomatoes to the pan for extra color and sweetness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or oven until warmed through.
Avoid freezing as the texture of the zucchini may become mushy.

FAQs

Can I use frozen salmon?

Yes, just be sure to thaw it completely and pat it dry before cooking.

What type of zucchini works best?

Any variety of green zucchini or yellow summer squash works well.

Can I make this dish ahead?

You can prep the lemon herb mixture and slice the zucchini ahead of time. Assemble and bake just before serving.

What if I don’t have fresh herbs?

Dried herbs can be used—substitute 1 teaspoon dried thyme and parsley for every tablespoon of fresh.

How do I know when the salmon is done?

It should flake easily with a fork and have an internal temperature of 145°F (63°C).

Is this dish low carb?

Yes, it’s a naturally low-carb and keto-friendly meal.

Can I grill instead of bake?

Absolutely—just grill the salmon and zucchini over medium heat until cooked through, about 5 minutes per side.

Can I use other fish?

Yes, cod or trout are good alternatives with similar cook times.

Is the lemon flavor strong?

It’s bright and fresh but not overpowering. Adjust the amount of zest or juice to your preference.

What should I serve it with?

It pairs well with rice, quinoa, or crusty bread—or enjoy it on its own for a lighter meal.

Conclusion

30-Minute One Pan Lemon Herb Salmon and Zucchini is a fuss-free, nutritious dinner that delivers big flavor with minimal effort. Whether you’re cooking for your family or meal prepping for the week, this recipe is a go-to for fresh, delicious simplicity.

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