Broiled Salmon With Baby Zucchini And Squash Salad
This recipe combines perfectly broiled salmon with tender summer squash for a light and flavorful dish. The salmon is seasoned to perfection and cooked until browned and crisp, while the summer squash is sautéed with lemon juice, fresh mint, and chives for a burst of freshness. Enjoy this delightful and healthy meal that comes together quickly and easily.
— Constant Cookbook
Ingredients
- 4 6-ounce skinless salmon fillets
- Kosher salt, freshly ground pepper
- 2 olive oil
- 1 mixed baby summer squash, such as zucchini, pattypan, or yellow squash, halved or quartered lengthwise
- 2 fresh lemon juice
- 1/4 coarsely chopped fresh mint leaves
- 1 chopped fresh chives
Instructions
- Preheat the broiler. Season salmon with salt and pepper and place on a foil-lined rimmed baking sheet. Broil until browned, crisp, and cooked through, 5â7 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add squash and cook until browned and cooked through, about 5 minutes. Add lemon juice, mint, and chives. Season with salt and pepper.
- Divide squash among plates and top with salmon.
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