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Lemon Herb Salmon & Zucchini

Salmon and fresh veggies are the perfect combo for supporting healthy joints. Plus, the addition of anti inflammatory herbs makes this a great way to help combat the symptoms of arthritis.
4 zucchini, chopped
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 tablespoons brown sugar, packed
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon dried dill
1/2 teaspoon dried oregano**
1/4 teaspoon dried thyme**
1/4 teaspoon dried rosemary**
Kosher salt and freshly ground black pepper, to taste
4 (5-ounce) salmon fillets
2 tablespoons chopped fresh parsley leaves
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 and pepper, 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 with herb mixture.
Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes.
**Essential oils of certain herbs can be used for a flavorful substitute of dried herbs. They will still have the same therapeutic, inflammation fighting benefits as dried herbs. It is recommended to dip a toothpick into a drop of the essential oil and stirring into the lemon juice and other ingredients to season to taste. When cooking with essential oils, starting small and building up the flavor is key.