Cajun Salmon
Pan-seared salmon fillet seasoned with Cajun spices, served with a swappable vegetable side. Fish cooks quickly over high heat to a golden crust while vegetables soften alongside.
Ingredients
Method
Pat salmon fillets dry with paper towels and season both sides generously with Cajun seasoning, salt, and black pepper.
Slice yellow squash into half-moons, cut red onion into wedges, slice bell pepper into strips, and mince garlic.
Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Place salmon skin-side up (if present) in the hot oil; sear undisturbed for 4–5 minutes until the bottom is golden and crispy.
Flip salmon and cook 2–3 minutes more until the flesh is opaque and flakes easily with a fork; transfer to a plate.
In the same skillet, add minced garlic and cook 30 seconds until fragrant.
Add squash, red onion, and bell pepper; sauté over medium-high heat for 6–8 minutes, stirring occasionally, until tender-crisp and lightly caramelized.
Return salmon to the skillet to warm through, about 1 minute.
Divide salmon and vegetables among plates; serve with lemon wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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