Spicy Salmon With Zucchini


Spicy Salmon With Zucchini

408 Calories, 30 Minutes
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2 Servings


  • Olive Oil Spray
  • 2 (5-ounce) fresh wild salmon fillets, about 1 1/4-inches thick, skin off
  • 1/4 tsp each salt and black pepper, divided
  • 4 (1/4-inch thick) lemon slices
  • 2 cups zucchini, cut in half lengthwise and into 1⁄2-inch pieces
  • 1/4 small red onion, thinly sliced
  • 2/3 cup cherry tomatoes
  • 1 small jalapeño pepper, seeded and thinly sliced
  • 1 tbsp olive oil
  • 1/2 tsp ground coriander
  • 1/4 tsp dried oregano
  • 1 cup cooked whole-grain brown rice


  • Preheat oven to 400°F. Line a sheet pan with aluminum foil and lightly spray with olive oil spray.
  • Place salmon on the prepared sheet pan and lightly season with pinches of the salt and pepper. Place 2 lemon slices over top each seasoned fillet.
  • In a mixing bowl, toss together zucchini, red onion, cherry tomatoes, jalapeño, olive oil, coriander, oregano, and the remaining salt and pepper.
  • Arrange zucchini mixture on the sheet pan beside the salmon.
  • Bake for 20 minutes, or until salmon is cooked through and flakes easily with a fork. Serve alongside cooked brown rice.


Want an added flavor kick? Spread 1 teaspoon honey mustard over each piece of salmon before baking.

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