Spicy Salmon With Zucchini

NUTRITIONALS PER SERVING: 408 Calories; 17g Fat; 31g Carbs; 4g Fiber; 5g Sugar; 33g Protein

Servings: 2 Servings

Ingredients

• Olive Oil Spray
• 2 (5-ounce) fresh wild salmon fillets, about 1 1/4-inches thick, skin off
• 1/4 tsp each salt and black pepper, divided
• 4 (1/4-inch thick) lemon slices
• 2 cups zucchini, cut in half lengthwise and into 1?2-inch pieces
• 1/4 small red onion, thinly sliced
• 2/3 cup cherry tomatoes
• 1 small jalape?o pepper, seeded and thinly sliced
• 1 tbsp olive oil
• 1/2 tsp ground coriander
• 1/4 tsp dried oregano
• 1 cup cooked whole-grain brown rice

Instructions

• Preheat oven to 400°F. Line a sheet pan with aluminum foil and lightly spray with olive oil spray.
• Place salmon on the prepared sheet pan and lightly season with pinches of the salt and pepper. Place 2 lemon slices over top each seasoned fillet.
• In a mixing bowl, toss together zucchini, red onion, cherry tomatoes, jalape?o, olive oil, coriander, oregano, and the remaining salt and pepper.
• Arrange zucchini mixture on the sheet pan beside the salmon.
• Bake for 20 minutes, or until salmon is cooked through and flakes easily with a fork. Serve alongside cooked brown rice.

Notes

Want an added flavor kick? Spread 1 teaspoon honey mustard over each piece of salmon before baking.

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