Pan Seared Salmon with Veggies

 

4 salmon fillets

2 tablespoons of extra virgin olive oil, divided

2 tablespoon salt, divided

1 tablespoon pepper, divided

1/2  tablespoon dried basil

juice of 1 lemon

3 cloves of garlic, minced

1 zucchini, thinly sliced

1 yellow squash, thinly sliced

1/2 red onion, thinly sliced

1 roma tomato, diced

2 cups fresh spinach

Lemon slices and chopped parsley for garnish


Add a tablespoon of extra virgin olive oil to a large skillet on medium high heat.  Season both sides of the Salomon with 1 tablespoon of salt and 1/2 tablespoon of pepper and the basil.  

Cook salmon on the first side for 5-7 minutes.  Turn the salmon over and cook for another 4-5 minutes. Add the lemon juice over the salmon. Cook for 1 more minute. The internal temperature should be 135-140 degrees.   Move the salmon to a plate and cover with foil.

In a separate sauté pan, on medium heat,  add the other tablespoon of extra virgin olive oil and garlic. Sauté for 2 minutes.

Add zucchini, squash, red onion and tomatoes.  Saute for 5-7 minutes.  When the veggies softened, add the spinach, salt and pepper.  Stir to combine.  Cook for 2-3 more minutes or until the spinach wilts.  Adjust seasoning if needed.

Place sautéed veggies on a plate and top with salmon fillet. Top with parsley and lemon slices



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