Make Your Own Grilled Salmon with Sautéed Vegetables
A light and flavorful meal featuring tender, pan-grilled salmon served with colorful sautéed vegetables and crisp asparagus. Finished with lemon and Mediterranean herbs, it’s simple, fresh, and perfect for an easy weeknight dinner.
What you'll need:
For the Salmon: Salmon Fillets, Olive Oil, Garlic, Lemon, Salt, Black Pepper, Dried Oregano, Dried Thyme, and Dried Rosemary.
For the Vegetables: Zucchini, Bell Pepper, Carrot, Onion, Asparagus, Olive Oil, Salt and Pepper.
How to make it:
Pat the salmon fillets dry, season them with salt, pepper, dried herbs, minced garlic, and a squeeze of lemon juice.
Heat the olive oil in a large pan over medium-high heat. Add the sliced onion and carrots, and cook for 3-4minutes. Add the Asparagus, and bell pepper and cook for another 3-4 minutes. Finally add the sliced Zucchinis and cook for a couple minutes until the vegetables are tender. Remove and set aside.
In the same pan, add a little more olive oil, place the Salmon skin-side down and cook for 4-5mins. Flip and cook for another 3-4mins, or until cooked through and golden on the outside.
Placed the sautéed vegetables on the plate and serve the salmon on top of the vegetables.
Tip, add a bit of butter to the pan during the final minute of cooking and spoon the melted butter over the salmon for a richer taste.
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