Lemon Herb Salmon

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  4 small or 472g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Himalayan Pink Salt

  Kirkland Signature

  1 tsp or 4g

• Pepper

  Spices, black

  1 tsp or 2g

• Organics 100% Pure Maple Syrup

  President's Choice

  2 tbsp or 30g

• Lemon juice

  Canned or bottled

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Dill weed

  Spices, dried

  ½ tsp or 0.5g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Thyme

  Spices, dried

  ¼ tsp, ground or 0.3g

• Rosemary

  Spices, dried

  ¼ tsp or 0.3g

• Fillets

  Salmon

  4 servings or 452g

• Italian Parsley

  Flat Leaf Parsley - Freshdirect

  2 tablespoon or 8g

Directions

1. Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together pure maple syrup, lemon juice, mustard, garlic, dill, oregano, thyme and rosemary, add salt and pepper to taste. Set aside. Place zucchini in a single layer onto the prepared baking sheet. Lightly drizzle with olive oil and season with salt and pepper. Add salmon in a single layer and brush each salmon fillet with herb mixture. Bake until fish flakes easily with a fork, about 16-18 minutes. Serve immediately, garnish with parsley, if desired.

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