This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Looking for a healthy, easy, and delicious dinner recipe? You’ll love this sheet pan salmon with zucchini and lemon, featuring Alaska salmon. It’s the perfect meal for busy weeknights and feels special enough to serve for family dinners on the weekends!
Wild Alaska Salmon Day is on August 10th, and we’re celebrating by enjoy this simple, sheet pan dish that takes just ten minutes to prep! I love a one-pan meal, and this one is full of fresh, seasonal flavors.
I’m always pairing fish with lemon, and this Alaska coho salmon is delicious with lemon juice and rosemary. I added green beans, zucchini, and summer squash to round out the pan. With fresh, whole foods, minimal seasoning is needed.
Pop it in the oven and cook for about 20 minutes. Couldn’t be easier, which is why I love this recipe for busy nights in my household. Alaska seafood is sold both fresh & frozen year-round, making it an excellent option for healthy family meals.
Alaska is the world’s premier source of wild salmon, with over 90% of the U.S. catch. The fishermen followed the most sustainable practices and are able to deliver the highest quality seafood. That’s important to me as a mom.
I chose Alaska coho salmon for this dish, but any of the five varieties (king, sockeye, coho, keta and pink) would be delicious with the oven-roasted veggies. Choosing Alaska salmon is an easy way to feed your family nutritious (omega 3s, vitamin D, selenium and more) seafood, which is why I always “Ask for Alaska” at my local grocer to ensure I’m getting the highest quality, most sustainable seafood choices.
Alaska coho salmon, also known as silver, is the second largest Alaska salmon species and is known for its orange-red flesh, delicate flavor and firm texture. Wild Alaska coho is available mid-June through late October and frozen year-round, which makes it perfect for family dinners.
It was easy to find wild Alaska salmon at the fresh seafood counter. The grocer had Alaska coho salmon in just that day, and was happy to prep it for me. Once home, I simply added it to a prepared sheet pan and filled it the rest with fresh, chopped veggies. Check it out!
- 1 lb Alaska coho salmon
- 2 cups chopped zucchini
- 2 cups chopped summer squash
- 1 lb green beans, ends trimmed
- a few springs of rosemary
- 1/2 lemon, divided
- salt, as needed
- pepper, as needed
- olive oil, drizzle
- Preheat oven to 400 degrees.
- Prepare a baking sheet/jelly roll pan (pan with edges) with parchment paper.
- Add Alaska coho salmon to pan.
- Surround salmon with vegetables and rosemary.
- Cut one half of lemon into slices, add slices to top of salmon.
- Use remaining lemon to squeeze lemon juice onto entire sheet pan.
- Add salt, pepper, and olive oil as desired to sheet pan.
- Bake for 20 minutes or until salmon is cooked through and vegetables are soft.
- Serve immediately.
Amount Per Serving: Calories: 400
Want to try this simple & tasty recipe with your family? #AskForAlaska to get the high quality, best seafood when grocery shopping or even at a restaurant.
For more Alaska seafood recipes and inspiration, visit: wildalaskaseafood.com
Plus, see infö on each Alaska salmon species, nutritional values, harvesting methods, and more in the Ultimate Guide to Wild Alaska Salmon.
Give your family the best and enjoy a fresh & flavorful Alaska salmon dish tonight!