Ingredients
For the Salmon
- 4 salmon fillets
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 tsp paprika
- 1/2 tsp garlic powder
For the Vegetables
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 ear corn, kernels removed
- 1/2 red onion, sliced
- 2 garlic cloves, minced
- 1 tbsp olive oil
For Flavor
- Juice of 1 lemon
- 1 tsp lemon zest
- 2 tbsp fresh basil or parsley, chopped
- Optional: red pepper flakes for heat
Instructions
1. Season the Salmon
Pat salmon dry with paper towels.
Season both sides with:
- salt
- pepper
- paprika
- garlic powder
2. Sear the Salmon
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Place salmon skin-side down and cook for 4–5 minutes until crispy.
Flip carefully and cook another 3–4 minutes until cooked through.
Remove salmon from skillet and set aside.
3. Cook the Vegetables
In the same skillet, add olive oil if needed.
Cook onion, zucchini, and squash for 4 minutes until slightly tender.
Add:
- corn
- tomatoes
- garlic
Cook another 2–3 minutes until tomatoes soften slightly.
4. Finish the Dish
Stir in lemon juice and zest.
Return salmon to the skillet and spoon vegetables around it.
Cook for 1 minute to warm everything together.
Sprinkle with fresh herbs and optional red pepper flakes.
Tips
Don’t Overcook Salmon
Salmon continues cooking after removal from heat. The center should still look slightly moist.
Crispy Skin Trick
Start with a hot skillet and avoid moving the salmon too early.
Use Seasonal Produce
Fresh summer vegetables make the biggest difference in flavor and texture.
Easy Variations
Add:
- asparagus
- spinach
- mushrooms
- bell peppers
Make It Creamy
Stir a spoonful of cream cheese or a splash of heavy cream into the vegetables for a richer sauce.
Serving Suggestions
Serve with:
- rice
- quinoa
- crusty bread
- roasted potatoes
- couscous
Storage
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently to avoid drying out the salmon.
