Garlic Herb Baked Salmon& Zucchini Bowl

Preheat the oven to 400°F (400°F).

Line a baking sheet with parchment paper and arrange the zucchini rounds and sliced cherry tomatoes in a single layer.

Place the salmon fillets on top of the vegetables, then drizzle with olive oil and sprinkle with minced garlic, paprika, salt, and black pepper.

Roast for 12‑15 minutes, or until the salmon flakes easily with a fork and the tomatoes are blistered and the zucchini is tender.

While the salmon roasts, prepare the base: cook white rice or quinoa according to package instructions, then fluff with a fork.

Divide the cooked rice or quinoa between two serving bowls, creating an even bed.

Using a spatula, carefully transfer the roasted zucchini, tomatoes, and salmon fillet onto the grain base.

Finish each bowl with a drizzle of fresh lemon juice, a sprinkle of chopped parsley, and, if desired, toasted pine nuts or sesame seeds.

Allow the bowl to rest for 2 minutes before serving so the flavors meld.