Salmon 16x9 Thumb A.jpg



  • 2 (6 oz) skinless salmon fillet
  • Salt, to taste
  • Pepper, to taste
  • Olive oil, as needed
  • 1 lemon, sliced
  • Fresh dill, to taste
  • Fresh parsley
  • 2 garlic cloves
  • 2 Large zucchini
  • 1 cup breadcrumbs (panko or Italian)
  • ¼ cup grated parmesan cheese (optional)
  • 2 eggs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt
  • Pepper


  1. Preheat the oven to 425˚F.
  2. Make the zucchini fries: trim the ends and cut into ½ inch slices. Set aside.
  3. In a large bowl, combine bread crumbs, parmesan, garlic powder, Italian seasoning, salt, and pepper.
  4. Dip zucchini in eggs, then bread crumb mixture, then lay in a parchment lined sheet tray.
  5. Drizzle with olive oil, then bake for 15-20 minutes, flipping once in between.
  6. Reduce the heat to 400˚F (200˚C)
  7. Move the zucchini fries to the sides of the pan, to make space for the salmon. Place salmon in the middle of the pan.
  8. Drizzle olive oil on the salmon, then season with salt and pepper. Top with dill, parsley, garlic and lemon slices.
  9. Bake for 10-12 minutes.