Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter (melted and divided)
  • 2 medium zucchini (quartered or halved and sliced)
  • 2 medium summer squash (quartered or halved and sliced)
  • 1.5 lbs salmon filet
  • kosher salt (to taste)
  • black pepper (to taste)
  • 2 tablespoons lemon juice (from about 1 whole lemon)
  • 1 clove garlic (minced)
  • 2 tablespoons fresh parsley (finely chopped)
  • extra lemon and parsley, for serving (optional)

Instruction

  • Preheat your oven to 425 degrees F and place the oven rack towards the top of your oven.
  • On a rimmed baking sheet / sheet pan, drizzle 2 tablespoons of the melted butter.
  • Add the zucchini and summer squash to the pan, and toss to coat in the melted butter. Move it to the sides of the pan, so there is a space in the center.
  • Place the salmon filet skin-side down in the center of the pan.
  • Season the top of the salmon and the zucchini and summer squash with a generous amount of salt and pepper.
  • Mix the remaining two tablespoons of butter with the minced clove of garlic, the 2 tablespoons of chopped fresh parsley, and the juice from one lemon (about 2 tablespoons).
  • Pour the melted butter mixture over the salmon evenly. You can spread it around with your hands or, alternatively, use a brush to brush the butter mixture on.
  • Bake at 425 degrees F for 20 minutes, or until salmon is fully cooked (you can check by flaking it apart with a fork- if it flakes easily, it's done).
  • Serve garnished with extra parsley and with extra lemon slices or wedges, if desired. Make sure to get all the garlic butter yumminess from the bottom of the pan when serving!