Rosemary-Roasted Salmon with Zucchini and Cherry Tomatoes

Name: Rosemary-Roasted Salmon with Zucchini and Cherry Tomatoes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4, 6 ounces each salmon fillets; 2 medium, sliced into 1/2-inch rounds zucchini; 1 cup cherry tomatoes; 2 tablespoons, chopped fresh rosemary; 2 tablespoons olive oil; 1, sliced into thin rounds lemon; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Flaky salmon roasted with vibrant zucchini and sweet cherry tomatoes for a light, flavorful dish.

Cuisine: Mediterranean

Category: Seafood

Prep: 15 minutes. Cook: 18 minutes.

Serves 4.

Ingredients

4, 6 ounces each salmon fillets
2 medium, sliced into 1/2-inch rounds zucchini
1 cup cherry tomatoes
2 tablespoons, chopped fresh rosemary
2 tablespoons olive oil
1, sliced into thin rounds lemon
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Preheat oven to 400°F (200°C). Place 4 salmon fillets on a parchment-lined baking sheet. Arrange 2 cups sliced zucchini and 1 cup cherry tomatoes around the salmon. Scatter 2 tablespoons chopped rosemary and 1 sliced lemon over the top.
Step 2: Drizzle with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat all ingredients evenly.
Step 3: Roast for 18 minutes, or until salmon flakes easily with a fork and zucchini is tender with slightly caramelized edges.