Pan-seared Atlantic Salmon Recipe
roasted zucchini & squash | broccolini with garlic & chile flakes | sun-dried tomato caper vinaigrette
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Chop the zucchini and yellow squash into bite-sized pieces. Toss them in a bowl with 2 tablespoons of olive oil, salt, and black pepper. Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender.
- 2
Sauté the Broccolini
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the broccolini and red chili flakes, cooking for 5-7 minutes until bright green and tender. Season with salt and pepper.
- 3
Cook the Salmon
Pat the salmon fillets dry and season with salt and pepper. In another skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the salmon fillets skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until cooked through.
- 4
Make the Vinaigrette
In a small bowl, combine chopped sun-dried tomatoes, capers, lemon juice, and 1 tablespoon of olive oil. Mix well to create a vinaigrette.
- 5
Serve
Plate the roasted zucchini and squash along with the sautéed broccolini. Place the pan-seared salmon on top and drizzle with the sun-dried tomato caper vinaigrette before serving.
