Lemon Herb Salmon/Chicken

Serves 2

45 Minutes

• 2 zucchini, chopped
• 2 tablespoons olive oil
• 1 tablespoon Swerve brown sugar, packed
• 1 tablespoon freshly squeezed lemon juice
• 1/2 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Sea salt (to taste)
• 2 (5- ounce) salmon fillets or 2 chicken breasts

Preheat oven to 400 degrees F. 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, 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/chicken breast with herb mixture. For fish: Place fish into oven and cook until the fish flakes easily with a fork, about 16-18 minutes. For chicken: Place chicken into oven and cook for 22 -26 minutes.