With just a handful of simple ingredients, you can have a healthy, hearty and delicious meal on the table in under 30 minutes, making this an ideal option for busy weeknights.
16ozwild caught salmon filletsskin on, cut into 4 pieces
sea salt and pepperto taste
1-2clovesgarlicminced
1smzucchinisliced thin and cut into half rounds
1smyellow squashcut thin and cut into half rounds
1ccherry tomatoesor grape tomatoes, halved
1lglemoncut into wedges for squeezing
2Tpasrsleyfresh, chopped
Instructions
Herb Butter
In a small bowl, combine 4 tablespoons butter, oregano, thyme and half of the garlic powder and stir until combined. Set aside.
Salmon and Vegetables
Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil and 2 tablespoons butter.
Pat the fresh salmon with paper towels to dry and put in the hot skillet skin side down. Sprinkle with the remaining garlic powder and salt and black pepper, to taste.
Cook over medium-high heat until skin is lightly browned and crispy, about 4-5 minutes.
Turn the salmon fillets over to cook on remaining side for another 3-4 minutes or until the salmon is golden brown. The salmon should flake easily with a fork when cooked thoroughly.
Transfer salmon to a platter. Add additional olive oil to skillet and turn to medium heat.
Add zucchini, yellow squash, tomatoes and garlic to skillet. Season with salt and pepper to taste. Cook, stirring occasionally until the vegetables are tender and lightly browned, about 4-5 minutes.
Transfer salmon back to the skillet and divide herb butter and top each fillet. Add a squeeze of lemon to each piece of salmon.
Garnish with fresh chopped parsley. Serve and enjoy!
Notes
Note: Take salmon fillets out of the fridge for about 20 min prior to cooking for best results.