Petite Salmon Recipe
Zucchini, Yellow Squash, Broccolini, Veracruz Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Veracruz Sauce
Method
Preparation of Ingredients
- 1
Prepare the Vegetables
Slice the zucchini and yellow squash into thin rounds. Trim the ends of the broccolini.
- 2
- 3
Add Garlic and Tomatoes
Stir in minced garlic and cook for an additional minute. Add diced tomatoes and bring to a simmer.
- 4
Add Olives and Capers
Add sliced green olives and capers to the sauce. Season with lime juice, salt, and black pepper. Let it simmer for about 10 minutes, stirring occasionally.
Cooking the Salmon and Vegetables
- 5
Cook the Salmon
In a large skillet, heat a drizzle of olive oil over medium-high heat. Season the salmon fillets with salt and black pepper. Place them skin-side down in the skillet and cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
- 6
Plating
- 7
Serve the Dish
On each plate, lay down a bed of sautéed vegetables. Top with a piece of salmon and generously spoon the Veracruz sauce over the top. Garnish with chopped cilantro if desired.
