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Home Boil Pheasant Slow Cooker Soup With Salt

Pan Seared Salmon With Summer Succotash Recipe

Ingredients

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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The Cook

chefmeow Garland, TX

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