SHEET PAN LEMON THYME SALMON AND SUMMER SQUASH

8 Ingredients or less|Seafood

Ingredients

2-3 medium size summer squash or zucchini (about 2 pounds), sliced into batons about 3-4” long and ½” wide

2-3 tablespoons olive oil

1 teaspoon salt, divided

1 teaspoon black pepper, divided

20 sprigs fresh thyme

2 pounds salmon filet, cut into portions

2 tablespoons Dijon mustard

1 lemon cut into slices

Instructions

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper.

Place the summer squash on the prepared baking sheet and drizzle with about 2 tablespoons of the olive oil. Season with ½ teaspoon each of the salt and pepper and strip the leaves off of half of the thyme sprigs. Toss everything to coat on the baking sheet with your fingers and spread out evenly. Bake for 10 minutes.

Remove the pan from the oven and place the salmon portions on the sheet, pushing the squash to the side to fit the filets in the center of the pan. Spead the Dijon mustard all over the salmon and season with the remaining ½ teaspoon each of the salt and pepper. Top the filets with the lemon slices and squeeze the juices from the end pieces of the lemon all over the fish. Top with the remaining thyme leaves and drizzle with the remaining tablespoon of olive oil.

Place the pan back in the oven and bake for 15-20 minutes until the salmon flakes easily with a fork inserted into the center and is still slightly translucent in color. Total cook time will depend on the thickness of your filets. Serve immediately garnished with a few more time sprigs. DEVOUR!