Pan Seared Salmon With Summer Succotash
From chefmeow 15 years agoIngredients
- 4 salmon fillets shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 2 tablespoons olive oil shopping list
- 2 cups summer squashed sliced 1/3” thick shopping list
- 2 cups zucchini sliced 1/3” thick shopping list
- 1 cup sliced mushrooms shopping list
- 1 clove garlic minced shopping list
- 1 cup cherry tomatoes halved shopping list
- 2 cups corn cut from the cob shopping list
- juice of 1 lemon shopping list
- 1 tablespoon chopped fresh dill shopping list
- 1 tablespoon chopped fresh basil shopping list
How to make it
- Preheat oven to 350 then season salmon on both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat.
- Sear fillets on both sides until they are golden around the edges about 3 minutes per side.
- Transfer fish to a baking sheet and continue cooking in oven until just done about 0 minutes.
- Heat remaining olive oil in skillet over high heat then sauté squash and zucchini for 1 minute.
- Add mushrooms and cook 4 minutes then add garlic, tomatoes and corn and cook 2 minutes.
- Add dill and basil and remove from heat then 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.
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