Add Ingredients to Cart
- ¼ cup fresh lemon juice
- 1 tbsp dried dill
- 2 tbsp Hy-Vee honey
- 3 cloves garlic, minced
- 1 tsp Hy-Vee salt, divided
- 1 tsp Hy-Vee ground black pepper, divided
- 4 (4-oz. each) salmon fillets
- 8 slices fresh lemon
- 2 medium zucchini, sliced
- 1 ½ cups whole cherry tomatoes
- 1 tbsp Gustare Vita olive oil
Preheat oven to 400°. Line a large baking pan with parchment paper; set aside. Whisk together lemon juice, dried dill, honey, garlic, ½ teaspoon salt, and ½ teaspoon ground black pepper in a small bowl; set aside.
Place salmon fillets in the middle of the prepared baking pan; spoon lemon juice mixture over salmon. Place 2 lemon slices on each fillet. Place zucchini slices and tomatoes in a medium bowl. Toss with olive oil, remaining ½ teaspoon salt, and ½ teaspoon black pepper. Arrange vegetables around salmon.
Bake 13 to 17 minutes or until salmon reaches 145°. Garnish with fresh dill, if desired.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 19g||24%|
|Saturated Fat: 4g|
|Total Carbohydrate: 2g||1%|
|Dietary Fiber: 13g||46%|