Skuna Bay Salmon Recipe
summer squash, baby squash, toybox tomato, baby kale, mint, parsley
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Ingredients
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Proteins
Vegetables
Herbs
Condiments
Method
Preparation
- 1
Prepare the Vegetables
Slice the summer squash and baby squash into thin rounds. Halve the toybox tomatoes. Rinse the baby kale and set aside.
- 2
Prepare the Herbs
Finely chop the mint and parsley.
Cooking
- 3
Cook the Salmon
Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the Skuna Bay salmon fillets with salt and black pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes on each side, or until cooked through and flaky.
- 4
Sauté the Vegetables
In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced summer squash and baby squash. Sauté for about 3-4 minutes until they start to soften. Add the halved toybox tomatoes and baby kale, cooking for another 2-3 minutes until the kale wilts.
Serving
- 5
Plate the Dish
On each plate, arrange the sautéed vegetables and top with the cooked salmon. Garnish with the chopped mint and parsley.