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Bright, crisp summer vegetables meet perfectly seared salmon in this easy, healthy, and elegant dish—perfect for weeknights or entertaining!

🍴 Ingredients

• 2 salmon fillets (about 6 oz each), skin on
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 zucchini, sliced into half-moons
• 1 yellow squash, sliced into half-moons
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1 tablespoon fresh basil, chopped (or 1 tsp dried)
• Optional: lemon wedges, for serving

🔥 Instructions

Prep the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.

Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down in the pan and sear for 4–5 minutes, until the skin is crispy. Flip and cook another 2–3 minutes or until the salmon reaches your desired doneness. Remove from skillet and set aside.

Sauté the Vegetables: In the same pan, add a touch more olive oil if needed. Sauté the zucchini, squash, and red bell pepper over medium heat for 4–5 minutes, until slightly tender but still crisp.

Add Tomatoes & Garlic: Add the cherry tomatoes and garlic to the skillet. Cook for 2–3 minutes until the tomatoes start to soften and garlic becomes fragrant.

Finish and Serve: Return the salmon to the pan briefly to warm. Sprinkle with fresh basil and serve with lemon wedges if desired. Plate the salmon over a bed of the vibrant vegetables for a colorful and nutritious meal.

📦 Amazon Must-Haves to Help You Create the Best Seared Salmon with Summer Vegetables

• 🔪 Nonstick Fish Spatula — Perfect for flipping delicate fish like salmon without breaking it.
• 🔥 Cast Iron Skillet — Holds heat beautifully for even searing and sautéing.
• 🍋 Citrus Squeezer — Easily add a splash of fresh lemon juice to brighten the dish.
• 🌿 Herb Scissors — Chop basil and other herbs with speed and precision.
• 🧄 Garlic Press — Saves time and ensures uniform garlic flavor in your veggies.

💡 Helpful Tip: To get the salmon skin extra crispy, make sure it’s thoroughly dry before searing—and don’t move it around in the pan until it naturally releases!