Ingredients
4 salmon fillets (150g each)
2 medium zucchinis (about 300g total)
1 tablespoon olive oil
2 cloves garlic (minced)
1 lemon (sliced and grated)
1 teaspoon fresh dill (or 1/2 tsp dried)
1/2 teaspoon fresh parsley (or 1/4 tsp dried)
Salt to taste
Black pepper to taste
Pinch of paprika (optional)
Instructions
Preheat oven to 375°F (190°C)
Season salmon fillets with salt, pepper, and paprika (if using). Place on a baking dish with lemon slices. Bake for 15–20 minutes until flaky.
Heat olive oil in a skillet. Sauté minced garlic, then add zucchini slices. Cook 5–7 minutes until tender-crisp. Season with dill, parsley, salt, and pepper.
Assemble lunches: Layer baked salmon over sautéed zucchini in portioned containers. Garnish with fresh lemon zest.
Notes
Substitute zucchini with yellow squash if desired.
Store in airtight containers in the fridge for 2–3 days.
For extra flavor, top with a dollop of Greek yogurt or avocado.
- Prep Time: 15
- Cook Time: 20
- Category: Meals
- Method: Baking and Sautéing
- Cuisine: Fusion
- Diet: Low Carb, Keto, Paleo, Mediterranean
Nutrition
- Serving Size: 1 lunch box (serving)
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 3.5g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 170mg