Skillet Salmon with Vegetables
This quick and easy Skillet Salmon with Vegetables is perfect for busy weeknights!
In a bowl, mix the salmon marinade together well. Then add in the salmon cubes and lightly toss them with a fork. Do it gently to avoid breaking the salmon cubes.
Wash and cube the vegetables.
In a non-stick 12 inch skillet or pan, heat one tbsp. of olive oil and sauté the vegetables until tender. Remove and set aside.
In the same skillet, add another 1 tbsp. of olive oil and place the salmon cubes on the skillet leaving space between them. Do not over crowd. Sauté them in two batches if needed.
Sauté the cubes on each side for 1-3 minutes, depending on the size of your cubes. Mine were small so it took 1-2 minutes only for each side to cook and get a golden brown crust.
Once the salmon cooks, add in the vegetables. Toss them lightly together, again be gentle not to crush the salmon. Cook for another 1-2 minutes.
Squeeze some lime or lemon juice on top if prefered, this is optional. Serve along with some rice or potatoes and enjoy!
Use a non stick skillet to prevent salmon from sticking to pan.
Can use either lime or lemon juice.
be gentle when stirring the salmon. wait 1-2 minutes before switching the salmon cube to another side. it needs to have a nice brown crust.
can use different kinds of bell pepper or add zucchini with or instead of squash.
Ideally use organic salmon whenever possible. And try to buy seafood like salmon from the sources that practice sustainable farming.
Dab salmon dry before adding to pan, this gives you better browning and allows the marinade to stick.
Don’t over-cook your salmon, it should still look slightly pink in the center.
Calories: 296kcal | Carbohydrates: 13g | Protein: 26g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 504mg | Potassium: 1048mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2362IU | Vitamin C: 97mg | Calcium: 54mg | Iron: 2mg