Ingredients
Scale
- 4 salmon fillets (170 g each)
- 2 medium zucchini, sliced into rounds
- 1 cup cherry tomatoes
- 1 small red onion, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or dill, chopped
Instructions
- Heat a large skillet over medium heat until evenly warm.
- Toss zucchini, cherry tomatoes, and red onion with 1.5 tablespoons olive oil, half the salt, and half the pepper.
- Add remaining olive oil to the skillet and allow it to heat.
- Season salmon fillets on both sides with garlic powder, remaining salt, and remaining pepper.
- Place salmon in the skillet skin-side down and cook for 4 to 5 minutes per side until golden and flaky. Remove and set aside.
- In the same skillet, cook the vegetables until tender and lightly charred.
- Return salmon to the skillet briefly, sprinkle with fresh herbs, then serve warm.
Notes
- Pat the salmon dry before cooking for a better crust.
- Do not overcrowd the pan to ensure even cooking.
- Fresh herbs added at the end brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg
Keywords: salmon plate, healthy salmon dinner, pan seared salmon, easy salmon meal, salmon with vegetables