Description
A quick and healthy salmon dish cooked in a single skillet with fresh summer vegetables. Perfect for a light dinner.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season salmon fillets with salt, pepper, and oregano.
- Place salmon in the skillet, skin-side down. Cook for 4-5 minutes.
- Flip salmon and cook for another 3-4 minutes. Remove from skillet and set aside.
- In the same skillet, add zucchini, yellow squash, and bell pepper. Sauté for 3 minutes.
- Add cherry tomatoes and garlic. Cook for 2 more minutes.
- Return salmon to the skillet. Squeeze lemon juice over everything.
- Cook for 1-2 minutes until heated through.
- Garnish with fresh parsley and serve.
Notes
- Use skin-on salmon for best results.
- Adjust cooking time based on salmon thickness.
- Serve with rice or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 380
- Sugar: 6g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 80mg