Lemon herb salmon & zucchini

For ➍
4 zucchini, chopped
2 tbs olive oil
salt & freshly ground black pepper
2 tbs brown sugar, packed
2 tbs freshly squeezed lemon juice
1 tbs Dijon mustard
2 cloves garlic, minced
½ ts dried dill
½ ts dried oregano
¼ ts dried thyme
¼ ts teaspoon dried rosemary
4 salmon fillets
2 tbs chopped fresh parsley leaves

Preheat oven to 200°C. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with salt and pepper, to taste. Set aside.
Place zucchini in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Add salmon in a single layer and brush each salmon filet with herb mixture.
Place into oven and cook until the fish flakes easily with a fork, about 16-18 m.

Serve immediately, garnished with parsley, if desired.