Anti Inflammatory Herb-Crusted Salmon with Zucchini
Total time35 min
Prep time15 min
Cook time20 min
4.8(4)
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- ¼ cup fresh basil leaves, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp olive oil, divided
- ½ tsp salt
For the zucchini
- 3 medium zucchini (about 1.5 lb total), cut into ½-inch half-moons
- 1 tbsp olive oil
- ¼ tsp salt
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the finely chopped basil, finely chopped parsley, and 1/4 tsp of the salt. Stir to mix evenly and set aside.
- 2
Pat the salmon fillets completely dry with paper towels. Season the flesh side of each fillet with the remaining 1/4 tsp salt, then press the herb mixture firmly onto the flesh side of each fillet so it adheres in an even layer.
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