Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp (30ml) melted unsalted butter
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 3 medium (600g) zucchini, sliced into 1/2-inch half-moons
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 lemon, sliced into thin rounds

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the zucchini half-moons with olive oil, dried oregano, salt, and pepper in a bowl or directly on the pan, then spread them out leaving four spaces for the fillets.
  3. In a small mixing bowl, whisk together the melted butter, lemon juice, and minced garlic.
  4. Place the salmon fillets in the gaps between the zucchini.
  5. Brush the garlic-butter mixture over the top of each fillet and season the fish with salt and pepper.
  6. Top each fillet and a few zucchini pieces with a thin lemon slice.
  7. Bake on the center rack for 12–15 minutes.
  8. Turn the broiler to High for the last 2 minutes of cooking until salmon edges are mahogany-colored and zucchini is blistered.
  9. Remove from the oven and let the salmon rest for 3 minutes before serving.