Sheet Pan Salmon with Roasted Zucchini
Easy sheet pan salmon with roasted zucchini makes a quick low-carb dinner with minimal cleanup and simple fresh ingredients.
Equipment
- 1 large sheet pan
- 1 parchment paper optional
- 1 sharp knife
- 1 Mixing Bowl
- 1 spatula or tongs
Ingredients
- 4 salmon fillets
- 2 medium zucchini sliced into half moons
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- salt to taste
- pepper to taste
- lemon sliced, for serving
- fresh parsley chopped (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper if desired.
- Add the sliced zucchini to a mixing bowl. Toss with 1 tablespoon olive oil, garlic powder, Italian seasoning, salt, and black pepper.
- Spread the zucchini across one side of the sheet pan in an even layer.
- Place the salmon fillets on the other side of the sheet pan. Drizzle with the remaining olive oil and season with paprika, salt, and black pepper.
- Roast for 18 to 20 minutes, or until the salmon flakes easily with a fork and the zucchini is lightly golden around the edges.
- Remove from the oven and drizzle the salmon with fresh lemon juice.
- Garnish with lemon slices and chopped parsley before serving.
Notes
- Try adding asparagus or broccoli for extra low-carb vegetables.
- For crispier zucchini, avoid overcrowding the sheet pan.
- Leftovers store well in the refrigerator for up to 2 days.
Nutrition
Calories: 324kcalCarbohydrates: 4gProtein: 35gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 94mgSodium: 84mgPotassium: 1110mgFiber: 1gSugar: 3gVitamin A: 396IUVitamin C: 18mgCalcium: 45mgIron: 2mg
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