Challenge Approved
Serves: 2
Ingredients:
2 zucchini, chopped
2 tbsp. olive oil
1 tbsp. Swerve brown sugar, packed
1 tbsp. freshly squeezed lemon juice
1/2 tbsp. Dijon mustard
1 clove garlic, minced
1/2 tsp. dried dill
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. dried rosemary
Sea salt (to taste)
2 (5- ounce) salmon fillets or 2 chicken breasts
Directions:
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.