Tuscan Salmon
Pan-seared salmon fillet with Italian herbs, garlic, and a choice of vegetables. Finished with a light pan sauce and fresh citrus.
Ingredients
Method
Pat salmon fillets dry with paper towels and season both sides with salt and black pepper.
Dice zucchini and red onion. Halve cherry tomatoes. Mince garlic and measure broth.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Place salmon fillets skin-side up in the hot skillet; sear for 4–5 minutes without moving until golden on the bottom.
Flip salmon and add minced garlic and rosemary sprigs; cook 2 minutes more.
Push salmon to the side of the skillet. Add diced zucchini and red onion to the empty space; sauté 3 minutes, stirring occasionally.
Add halved cherry tomatoes and vegetable broth; simmer 3–4 minutes until vegetables are tender-crisp.
Fold in spinach and cook 1–2 minutes until wilted. Squeeze lemon juice over the pan.
Transfer one salmon fillet and one-quarter of the vegetables and pan juices to each serving plate. Garnish with fresh parsley.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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