Go Back
Garlic herb baked salmon fillet topped with blistered cherry tomatoes and herbs on a sheet pan with roasted zucchini slices.

Garlic Herb Baked Salmon & Zucchini Bowl Recipe

A vibrant 30-minute Mediterranean one-pan meal featuring tender garlic-herb baked salmon, blistered cherry tomatoes, and golden zucchini served over your favorite grain base.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Servings: 4
Calories: 430
Ingredients Method Notes

Ingredients
  

  • * 4 salmon fillets 5-6 oz each, skin-on or skinless
  • * 2 medium zucchini cut into 1/2-inch round slices
  • * 1.5 cups whole cherry tomatoes
  • * 2 tbsp extra virgin olive oil for drizzling veggies
  • * 4 tbsp extra virgin olive oil or melted unsalted butter
  • * 4 cloves garlic finely minced
  • * 1 tbsp fresh lemon juice
  • * 1 tsp dried oregano
  • * 1/2 tsp dried thyme
  • * 1/2 tsp dried rosemary or dill
  • * 1/2 tsp red pepper flakes optional
  • * 1 tsp kosher salt
  • * 1/2 tsp freshly cracked black pepper
  • * 2 tbsp fresh parsley finely chopped (for garnish)
  • * 2 cups cooked base quinoa, pearl couscous, farro, or cauliflower rice, for serving

Method
 

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil.
  2. Place zucchini slices and whole cherry tomatoes on the baking sheet. Drizzle with 2 tablespoons olive oil, season with a pinch of salt and pepper, and toss lightly.
  3. Push vegetables to the sides of the pan to create space in the center. Lay salmon fillets in the center and pat dry with paper towels.
  4. In a small bowl, whisk together 4 tablespoons olive oil (or melted butter), minced garlic, lemon juice, oregano, thyme, rosemary, red pepper flakes, salt, and black pepper.
  5. Brush the garlic-herb mixture generously over salmon fillets and drizzle any remaining oil mixture over the veggies.
  6. Bake in preheated oven for 15-18 minutes until salmon is opaque and flakes easily with a fork, and tomatoes are blistered. (Optional: Broil on high for 1-2 minutes for extra top color).
  7. Garnish with freshly chopped parsley. Divide your choice of warm base into 4 bowls, top with zucchini, blistered tomatoes, and a salmon fillet. Drizzle pan juices over each bowl and serve immediately.

Notes

- For meal prep, store assembled bowls in airtight glass containers in the fridge for up to 3-4 days.
- Reheat gently over low heat in a covered skillet or low-temp toaster oven to keep salmon tender.
- Ensure zucchini is cut into 1/2-inch thickness so it cooks at the same rate as the salmon without becoming soggy.