Caitlin Bensel
Active Time
15 Mins
Total Time
15 Mins
Serves 1 (serving size: 1 salmon fillet and 1 cup zucchini/carrot mixture)

If you like crisp salmon skin, this cooking method is for you. Just be sure when you place the salmon, skin side down in the pan that you don’t touch it for the full 6 minutes while it cooks—that’s the key for the crispiest browned skin around. After turning the fish, cook it to your preferred degree of doneness. The barely warmed vegetables are still crunchy and flavorful. Serve with lemon wedges, if you like.

How to Make It

Step 1

Sprinkle the salmon evenly with the salt and pepper. Heat a medium nonstick skillet over medium. Cook the salmon, skin side down, until well browned, about 6 minutes. Drizzle the oil over the salmon; turn and cook 3 minutes or to the desired degree of doneness. Transfer to a plate.

Step 2

Add the zucchini and carrot to the skillet; cook, tossing constantly, until lightly heated through, about 1 minute. Transfer to a bowl and top with the salmon. Drizzle with the dressing. Serve immediately.

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