Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Juice of 1 lemon
- Assorted colorful vegetables (bell peppers, zucchini, broccoli)
Instructions
- Season the salmon: In a small bowl, combine minced garlic, grated ginger, salt, and black pepper. Rub this mixture onto the salmon fillets along with fresh dill and parsley.
- Cook the salmon: Heat olive oil in a skillet over medium-high heat. Place the seasoned salmon fillets in the skillet. Cook for about 4-5 minutes on each side, until golden brown and cooked through.
- Add colorful vegetables: Toss in bell peppers, zucchini, and broccoli to the skillet once the salmon is nearly done. Sauté for about 3-4 minutes until slightly tender but crisp.
- Plate and serve: Carefully plate the salmon alongside the sautéed vegetables. Drizzle with fresh lemon juice and garnish with additional herbs for an elegant presentation.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, use the oven or stovetop for best flavor.
- This recipe is customizable; feel free to use trout or tilapia as an alternative to salmon.
- Pair with a crisp white wine and fresh salad for an enhanced dining experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-searing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg
