• 2-3 courgettes, chopped
  • 1 tbsp olive oil
  • salt and black pepper

For the salmon

  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 tsp dried dill
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • salt and pepper
  • 2 salmon fillets
  • 2 tbsp chopped fresh parsley leaves



Preheat oven to 190C. Cover baking tray with tin foil. In a small bowl, whisk together lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with salt and pepper to taste and set aside. Place courgettes in a single layer onto the tray. Drizzle with olive oil and season with salt and pepper. Add salmon in a single layer and brush each salmon fillet with herb mixture. Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes. Serve immediately, garnished with parsley, if desired.

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