Salmon Recipe
Pan-seared wild-caught salmon over a white bean medley with tomatoes, zucchini, summer squash, and smoked lemon & thyme herb butter
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Vegetables
Dice the zucchini and summer squash into bite-sized pieces. Halve the cherry tomatoes.
Cook the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini, summer squash, and cherry tomatoes. Season with salt and pepper, and sauté for about 5-7 minutes until tender.
Prepare the Herb Butter
In a small saucepan, melt the butter over low heat. Add smoked lemon juice and fresh thyme leaves, stirring until combined. Remove from heat and set aside.
Cook the Salmon
In the same skillet, push the vegetables to one side and add the remaining tablespoon of olive oil. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes, then carefully flip and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily.