Name: Baked Salmon with Zucchini, Red Onions and Dill
Cook time: 30 min
Total time: 30 min
Ingredients: 1 lb. salmon fillet (use wild Alaskan salmon if possible); 1 zucchini or yellow squash (halved lengthwise and sliced); 1/4 red onion (thinly sliced, or more to taste); 2 Tbsp. fresh dill (chopped, or use 1 tsp. dried); 1 Tbsp. extra virgin olive oil; 1 lemon; 1/4 tsp. salt; 1/8 tsp. black pepper

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Baked Salmon with Zucchini, Red Onions and Dill

Jessica Braider

I love when we can make a dish that has our vegetables and meat or fish in the same pan so they can all cook together. The salmon is so moist when cooked this way, but the zucchini stays tender-crisp. If you like zucchini more on the tender side then slice it extra thin (you might even like to use extra zucchini and onions if your family members are big fans).

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Cook Time 30

Total Time 30

Course Main Dish

Cuisine American, Mediterranean

Servings servings

Calories 216 kcal

Ingredients

1 lb. salmon fillet use wild Alaskan salmon if possible
1 zucchini or yellow squash halved lengthwise and sliced
1/4 red onion thinly sliced, or more to taste
2 Tbsp. fresh dill chopped, or use 1 tsp. dried
1 Tbsp. extra virgin olive oil
1 lemon
1/4 tsp. salt
1/8 tsp. black pepper

Instructions

Preheat the oven to 400 degrees. Spray a 9 x 13-inch glass or ceramic baking dish with nonstick cooking spray, and put the salmon in the center.
Spread the vegetables around the fish, top everything with the dill, oil, and the juice of half the lemon. Thinly slice the other half lemon and spread it around the dish.
Season the fish and vegetables with the salt and pepper. (At this point, the dish can be covered and refrigerated for up to 12 hours.) Bake it, uncovered, for 20 minutes. Remove the salmon from the oven and serve it immediately.

Slow Cooker Directions

Combine all ingredients except the salmon in the slow cooker and cook on low for 6 - 7 hours or on high for 3 - 3 1/2 hours. Place the salmon on top of the vegetables and top with additional salt, pepper, dill, and lemon juice if desired. Cook for 2 more hours on low or 1 more hour on high, until the salmon flakes easily with a fork (length of cooking will depend on thickness of fish). (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Slice the zucchini and onion, chop the dill, juice half the lemon and slice the remaining half, or fully assemble and refrigerate the dish.

Scramble Flavor Booster: Add 1 – 2 cloves of sliced garlic to the vegetables before baking.

Tip: Salmon fillets will occasionally have small, hard-to-see bones that can be removed before cooking. The easiest way to remove them is to lay the salmon skin side down on a flat surface and run your fingers down the length of the fillet. When you feel a bone, slightly bend the fillet so the bone sticks out a bit more. Grasp the tip of the bone with a clean pair of pliers or tweezers and pull gently until the bone comes free.

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Nutrition

Calories: 216kcalCarbohydrates: 5gProtein: 24gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 62mgSodium: 179mgPotassium: 787mgFiber: 2gSugar: 2gVitamin A: 721IUVitamin C: 30mgCalcium: 46mgIron: 2mg

Keyword 30 Minutes (or less) Meals, Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Spring, Summer

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