NONSTICK COOKING SPRAY
KOSHER SALT & GROUND BLACK PEPPER
CAPERED LEMON DILL SAUCE: SOUR CREAM, MAYONNAISE, LEMON, CAPERS, FRESH DILL, GARLIC POWDER, KOSHER & GROUND BLACK PEPPER
Use paper towels to pat the salmon as dry as possible, then place the salmon fillet skin-side down in the middle of the prepared baking sheet. Season the surface of the salmon fillet with 2 teaspoons kosher salt. Set aside. Slice & dice the veggies according to the Ingredients List. Place the zucchini in a large bowl, drizzling 1 tablespoon of the olive oil over top. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Toss to combine & set aside.
Add the melted butter, honey, & lemon juice to a small bowl. Mix to combine well. Set aside.
Once the butter & veggies are prepped, use paper towel to pat the surface of the seasoned salmon as dry as possible. Spoon half of the prepared lemon honey butter over the surface of the salmon & season with ground black pepper as desired. Arrange the seasoned zucchini around the salmon.
Place the sheet pan on the center rack in the oven. Bake for 10 minutes. At the 10 minute mark, remove the sheet pan from the oven & turn the oven’s broiler on its highest setting.
Place the tomatoes & onions in the same bowl used to season the zucchini – drizzle the remaining 1 tablespoon olive oil over top, then season with 1/2 teaspoon kosher salt & ground black pepper as desired & toss to combine. Arrange the seasoned tomatoes & onions around the salmon & spoon the remaining lemon honey butter over the salmon. Place the sheet pan on the high rack under the broiler. Broil 5-6 minutes, or until the salmon is cooked to your liking & the veggies are tender. Remove from the oven & set aside for serving.
Meanwhile, as the salmon bakes & broils, prepare the capered lemon dill sauce. Combine all listed ingredients in a bowl. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Stir to combine well.
Portion the broiled salmon & veggies on plates alongside rice or a nice green salad. Dollop the capered lemon dill sauce over top.