Herb-Crusted Salmon with Roasted Potatoes and Zucchini

Name: Herb-Crusted Salmon with Roasted Potatoes and Zucchini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 2 pound salmon fillets (skin-on, cut into 5 portions); 1.25 pound baby gold potatoes (halved); 3 zucchinis (medium, sliced into half-moons); 2 tablespoon olive oil (extra virgin); 4 clove garlic (minced); 2 tablespoon fresh thyme (finely chopped); 1 tablespoon Dijon mustard; 1 tablespoon pure maple syrup; 1.25 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground)

Tender salmon fillets brushed with a savory Dijon-thyme glaze, baked alongside golden roasted baby potatoes and tender zucchini.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 5
Cuisine: Mediterranean
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
Low-Calorie
Low-Saturated-Fat
Low-Sodium
Low-Sugar
Low-Cholesterol
Low-Fat

Ingredients

2 pound salmon fillets (skin-on, cut into 5 portions)
1.25 pound baby gold potatoes (halved)
3 zucchinis (medium, sliced into half-moons)
2 tablespoon olive oil (extra virgin)
4 clove garlic (minced)
2 tablespoon fresh thyme (finely chopped)
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
1.25 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)

Instructions

Preheat the oven to 400°F and line two large rimmed baking sheets with parchment paper.
Toss the halved baby gold potatoes on one baking sheet with 1 tablespoon of the olive oil, half of the minced garlic, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Spread into an even layer, cut side down, and roast for 10 minutes.
While the potatoes roast, whisk together the Dijon mustard, pure maple syrup, chopped fresh thyme, remaining minced garlic, and the remaining 1 tablespoon of olive oil in a small bowl.
Toss the sliced zucchini on the second baking sheet with 1/4 teaspoon of the kosher salt.
Arrange the salmon fillets skin-side down on the baking sheet alongside the zucchini. Season the salmon with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then spoon the herb-Dijon mixture evenly over the top of each fillet.
Place the salmon and zucchini baking sheet into the oven along with the potatoes. Roast both pans for 12 to 15 minutes, until the zucchini is tender, the potatoes are deeply golden and fork-tender, and the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
Divide the salmon fillets, golden potatoes, and roasted zucchini among plates or meal prep containers.

Notes

Leftover salmon and roasted vegetables reheat gently in a 300°F oven or toaster oven for 8-10 minutes to maintain texture.

Nutrition (per serving)

Calories: 385
Protein: 37.5 g
Carbohydrates: 24.8 g
Fat: 14.8 g
Fiber: 3.4 g
Sodium: 440 mg
Saturated Fat: 2.4 g
Sugar: 4.6 g
Cholesterol: 74 mg