Looking for a healthy, easy, and delicious dinner recipe? You’ll love this Baked Salmon and Zucchini recipe. It’s the perfect meal for busy weeknights and feels special enough to serve for family dinners on the weekends!

Salmon and Zucchini Bake

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.

I love a one-pan meal, and this one is full of fresh, seasonal flavors.

INGREDIENTS NEEDED TO MAKE THIS SALMON AND ZUCCHINI RECIPE:

• 1 lb 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

DIRECTIONS TO MAKE THIS SALMON AND ZUCCHINI RECIPE:

1. Preheat oven to 400 degrees.
2. Prepare a baking sheet/jelly roll pan (pan with edges) with parchment paper. 
3. Add salmon to pan.
4. Surround salmon with vegetables and rosemary.
5. Cut one half of lemon into slices, add slices to top of salmon.
6. Use remaining lemon to squeeze lemon juice onto entire sheet pan.
7. Add salt, pepper, and olive oil as desired to sheet pan.
8. Bake for 20 minutes or until salmon is cooked through and vegetables are soft. 
9. Serve immediately. 

HANDY TOOLS TO HELP YOU MAKE THIS SALMON AND ZUCCHINI BAKE:

• sheet pan – best nonstick, good size, easy clean
• silicone baking mat – reusable, nonstick, no mess

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.

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!

Frequently Asked Questions

What should I make with salmon?

I usually pair a good seafood with a simple vegetable and rice/potato.  Since this dish has the vegetables cooked right with it, just a simple roasted potato would be great!  If you want to avoid the carbs, add a nice salad with a vinaigrette dressing.

What temperature should salmon be cooked?

It is recommended that salmon be cooked to 145 degrees at the thickest part.

How do you know when the salmon is done?

Salmon is done when the thickest part can be easily flaked with a fork, or a thermometer reads 145 degrees.

Yield: 4 servings

Baked Salmon and Zucchini recipe

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Looking for a healthy, easy, and delicious dinner recipe? You'll love this Baked Salmon and Zucchini recipe. It's the perfect meal for busy weeknights and feels special enough to serve for family dinners on the weekends!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 lb 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

Instructions

1. Preheat oven to 400 degrees.
2. Prepare a baking sheet/jelly roll pan (pan with edges) with parchment paper. 
3. Add salmon to pan.
4. Surround salmon with vegetables and rosemary.
5. Cut one half of lemon into slices, add slices to top of salmon.
6. Use remaining lemon to squeeze lemon juice onto entire sheet pan.
7. Add salt, pepper, and olive oil as desired to sheet pan.
8. Bake for 20 minutes or until salmon is cooked through and vegetables are soft. 
9. Serve immediately. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 342 Total Fat: 18g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 71mg Sodium: 220mg Carbohydrates: 17g Fiber: 7g Sugar: 9g Protein: 29g