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Pan-Seared Salmon with Summer Succotash
salt to taste
freshly ground black pepper
2 tablespoons olive oil
2 cups summer squash,sliced about 1/3" thick
2 cups zucchini, sliced about 1/3" thick
1 cup sliced mushrooms
1 clove garlic, minced
1 cup cherry tomatoes, halved
2 cups corn, cut from the cob (about 4 ears)
juice of 1 lemon
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh basil
2. Season the salmon fillets on both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Sear the fillets on both sides until they are golden around the edges, about 3 minutes per side.
3. Transfer the seared fish to a baking sheet and continue cooking the fish in the oven until it is just cooked through, about 5 to 10 more minutes. (Thicker fillets will take a little longer.)
4. Meanwhile, heat the remaining tablespoon of olive oil in a medium-size skillet over high heat. Add the summer squash and zucchini and sauté for 1 minute. Add the mushrooms and cook for 4 more minutes. Add the garlic, tomatoes, and corn and cook for 1 to 2 minutes more. Add the dill and basil and remove from the heat.
5. Place a bed of vegetables on each plate. Place a piece of fish on top of the vegetables and drizzle each fillet with fresh lemon juice.
Serving Size: 1 fillet and about 1 1/2 cups succotash
Number of Servings: 4
- 23 g
- 9 g
- 5 g
- 25 g
- Saturated Fat
- 1 g
- 227 mg