Pan-Seared Salmon with Lemon Butter and Cooked Zucchini

Name: Pan-Seared Salmon with Lemon Butter and Cooked Zucchini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 salmon fillets, 6 oz each; 2 medium zucchini, sliced into rounds (up to 3/4 cup per person, cooked); 3 tablespoons butter; 2 tablespoons olive oil; Juice and zest of 1 large lemon; 2 tablespoons fresh dill or parsley, chopped; Salt and black pepper to taste

easy · Fish · 25 min · Serves 2

Crispy-skinned salmon with a bright lemon butter sauce over tender, melt-in-your-mouth cooked zucchini. Ready in 25 minutes and feels fancy every time.

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Ingredients

• 2 salmon fillets, 6 oz each
• 2 medium zucchini, sliced into rounds (up to 3/4 cup per person, cooked)
• 3 tablespoons butter
• 2 tablespoons olive oil
• Juice and zest of 1 large lemon
• 2 tablespoons fresh dill or parsley, chopped
• Salt and black pepper to taste

Method

1. Season salmon with salt and pepper on both sides. 2. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering. 3. Cook zucchini slices in a single layer 2–3 minutes per side until golden and tender. Season with salt and pepper. Remove. 4. In the same pan, heat remaining olive oil over high heat. Place salmon skin-side up and cook 4 minutes undisturbed. 5. Flip and cook 3–4 more minutes. Remove salmon. 6. Lower heat to medium. Melt butter in the pan. Add lemon juice, zest, and dill. Swirl together. 7. Plate zucchini, top with salmon, and spoon lemon butter sauce over everything.