Baked Salmon with Lemon-Dill Zucchini
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A simple, gut-friendly lunch featuring omega-rich salmon and tender zucchini, seasoned with fresh lemon and dill.
Time
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
1 lb salmon fillet (Skin on or off, divided into two portions.)
2 medium zucchini (Chopped into half-inch rounds.)
2 tbsp olive oil (For roasting vegetables.)
1 tbsp lemon juice (Freshly squeezed.)
2 tbsp yogurt (24-hr homemade fermented)
1 tsp dill (Dried or 1 tablespoon fresh, chopped.)
1 pinch salt (To taste.)
Chef Kay's Tip
Need to swap an ingredient or adapt this for your diet?
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Place the zucchini rounds on one side of the baking sheet. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Toss to coat.
- 3
Place the two salmon fillets on the other side of the baking sheet. Drizzle each fillet with the remaining 1 tablespoon of olive oil, salt, and pepper.
- 4
Bake for 15 to 20 minutes, or until the salmon is opaque and flakes easily with a fork, and the zucchini is tender.
- 5
While the salmon is cooking, whisk together the fresh lemon juice, yogurt, and dill in a small bowl.
- 6
Once cooked, drizzle the lemon-dill mixture over the salmon and zucchini. Serve immediately.
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