Quick Baked Salmon with Zucchini and Summer Squash
A light and healthy baked salmon paired with tender zucchini and summer squash sautéed with garlic, ready in under 30 minutes. This mediterranean-inspired seafood (low carb) ready in about 25 minutes pairs (6 oz each) salmon fillets, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 2 medium, sliced into 1/4-inch rounds zucchini
- 2 medium, sliced into 1/4-inch rounds summer squash
- 3 tbsp olive oil
- 4 cloves, minced garlic cloves
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Place 4 salmon fillets on a lined baking sheet and drizzle with 1 tbsp olive oil and 1 tbsp lemon juice. Season with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 12-15 minutes until salmon is opaque and flakes easily.
- Step 2: While salmon bakes, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 3: Add 2 sliced zucchini and 2 sliced summer squash to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté for 7-8 minutes until tender but still slightly crisp.
- Step 4: Remove skillet from heat, stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley, tossing to combine.
- Step 5: Serve the baked salmon alongside the sautéed zucchini and summer squash for a fresh, quick meal.
Frequently asked questions
How long does Quick Baked Salmon with Zucchini and Summer Squash take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Quick Baked Salmon with Zucchini and Summer Squash?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Quick Baked Salmon with Zucchini and Summer Squash?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Quick Baked Salmon with Zucchini and Summer Squash for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Quick Baked Salmon with Zucchini and Summer Squash low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
