Quick, easy and delicious Broiled Salmon Recipe with Roasted Zucchini. A healthy and light single serving broiled salmon sheet pan meal that can be made in under 10 minutes.
If you’re looking for a meal that comes together quickly and is incredibly delicious, this broiled salmon recipe is for you! This single serving salmon recipe can be made in a toaster oven or a conventional oven and the salmon and zucchini are cooked on one sheet pan for easy cleanup.
Health Benefits Of Salmon
Salmon is full of Omega-3 fatty acids. Omega-3 fatty acids are one of the “good” types of fat. The body needs it to function and doesn’t make them on it’s own. Among its many benefits, Omega-3 promotes healthy joints and healthy skin and also reduces the risk of heart disease. Salmon can also fulfill a large part of your daily protein requirement and is also high in vitamins B-12, B-6 and Vitamin D.
For this salmon recipe, I use olive oil, lemon juice, salt, and pepper on both the salmon and the zucchini.
Though the recipe mentions using a toaster oven, a regular oven can be used with no changes.
Begin by lining the toaster oven tray with aluminum foil, this makes cleanup easy.
For the zucchini, rinse the skin and pat it dry. Using a sharp knife, cut off the ends of the zucchini. Then cut the zucchini in half to create a flat surface. Slice the zucchini into 1/2-inch strips, then chop each strip into dices.
Pour the olive oil on top of the salmon and add salt and pepper. Rub the oil, salt and pepper into the salmon, then turn the salmon fillet over a couple of times so that the bottom side gets a little oil on it as well.
To season the diced zucchini, toss the zucchini into a bowl, add the salt, pepper and olive oil and toss to coat the vegetables evenly with the oil. Pour the diced zucchini onto the tray next to the salmon.
Place the tray in the toaster oven and broil the salmon and zucchini for 7-10 minutes.
To determine whether or not the salmon is fully cooked, make sure that it no longer looks translucent and becomes a cloudy, pink color as it is ready to eat. Also look for a little whiteness on the sides from the fat.
Finally, squeeze lemon juice over the top of the salmon and the zucchini.
This recipe is so full of flavor and I know you’re going to love it. If you’re not a fan of zucchini, you could easily substitute yellow squash, broccoli or cauliflower florets and prepare them the same way as the zucchini.
If you don’t have a toaster oven, I can recommend this Hamilton Beach toaster oven that I have in my kitchen and use all the time.
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Broiled Salmon Sheet Pan Recipe
- 1 3-4 ounce salmon fillet
- 1 medium zucchini
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- lemon juice optional
- Preheat the toaster oven to Broil.
- Rinse and pat dry the salmon fillet and place it on the toaster oven tray.
- Rinse the zucchini. Using a sharp knife, cut off the ends of the zucchini. Then cut the zucchini in half to create a flat surface. Slice the zuccini into 1/2-inch strips, then chop each strip into dices.
- Place the diced zucchini into a bowl and toss with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Place onto the toaster oven tray.
- Pour 1 tablespoon of the olive oil over the salmon and sprinkle on 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Rub the oil, salt, and pepper into the salmon and turn the salmon over to make sure the oil is also on the bottom of the salmon.
- Place in the toaster oven and cook for 7-10 minutes.
- After the salmon has cooked, squeeze lemon juice over the top of both the salmon and the zucchini (optional).
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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