Friday Foodspiration: Baked Salmon with Italian Herbs

I’m always looking for quick and healthy weeknight meals.  This one checks all the boxes . . . especially when there is only one pan to clean.

It’s a bonus anytime I can get a salmon dish in our weekly meal plan because it’s packed with anti-inflammatory omega 3 fatty acids.  I choose Wild Caught due to the added health benefits. Enjoy this healing and nourishing meal!


  • 4 Zucchini and/or Summer Squash, sliced

  • 2 tbs Olive Oil

  • 1 1/2 lb Wild Caught Salmon Filet

  • 2 tbs Grass-Fed Ghee

  • 1/2 tsp Sea Salt

  • 1/4 tsp Black Pepper

  • 1 tbs Italian Seasoning

  • 2 tbs Italian Parsley, chopped

  • Parchment Paper

  • Additional salt and pepper.


  1. Preheat oven to 375 degrees and line a large rimmed baking dish with parchment paper.

  2. Melt the ghee in a small bowl and mix in salt, pepper, and Italian seasoning. Place salmon filet on parchment and spoon ghee mixture over salmon.

  3. Wrap the filet with parchment paper so it is fulling covered, tucking the ends in underneath.

  4. Toss the squash with olive oil and a sprinkle of salt and pepper. Place on baking sheet surrounding the wrapped salmon.

  5. Place baking pan in oven for 20 minutes or until salmon flakes easily.

  6. Remove salmon from parchment and sprinkle with parsley before serving with squash.

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