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Easy One-Pan Lemon Garlic Salmon with Zucchini Recipe for Summer

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A quick and easy one-pan meal featuring flaky salmon roasted with zucchini and summer squash in a bright lemon-garlic dressing. Perfect for a healthy, minimal cleanup summer dinner.

Ingredients

Scale
  • 2 salmon fillets, skin-on, about 6 ounces (170g) each
  • 1 medium zucchini, sliced into 1/4-inch thick rounds
  • 1 medium summer squash (yellow squash), sliced into 1/4-inch thick rounds
  • 3 cloves garlic, minced
  • Juice of 1 lemon plus thin lemon slices for roasting
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • Salt to taste (about 1 teaspoon kosher salt)
  • Freshly cracked black pepper to taste (about 1/2 teaspoon)
  • Optional: chopped fresh parsley or dill for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and freshly cracked black pepper to make the lemon-garlic dressing.
  3. Slice zucchini and summer squash into uniform 1/4-inch rounds.
  4. Toss the sliced veggies in the lemon-garlic dressing until well coated.
  5. Spread the veggies evenly on a parchment-lined baking sheet, leaving space in the center for the salmon.
  6. Pat the salmon fillets dry with paper towels to remove excess moisture.
  7. Place the salmon fillets skin-side down in the center of the baking sheet among the veggies.
  8. Spoon a little of the dressing over the salmon and place thin lemon slices on each fillet.
  9. Roast in the oven for 15-18 minutes, until salmon flakes easily with a fork and veggies are tender but still have a slight bite.
  10. Optional: For crispier skin, broil for the last 2 minutes, watching closely to avoid burning.
  11. Remove from oven and garnish with chopped fresh parsley or dill.
  12. Serve immediately and enjoy.

Notes

Do not overcrowd the pan to avoid steaming the veggies. Pat salmon skin dry for crispiness. Use fresh lemon juice for best flavor. If veggies release too much water, drain before adding salmon. Broil for last 2 minutes for crispier skin. Can substitute summer squash with asparagus or green beans. For dairy-free, use olive oil instead of butter. Leftovers keep well refrigerated for up to 2 days and reheat gently.

Nutrition

Keywords: salmon, lemon garlic salmon, one-pan meal, zucchini, summer squash, healthy dinner, quick recipe, easy salmon recipe, summer recipe

Find it online: https://jodierecipes.com/easy-one-pan-lemon-garlic-salmon-with-zucchini-recipe-for-summer/