Ingredients
Scale
- 4 6-ounce (170g) salmon steaks or fillets
- 1 tablespoon (15ml) melted butter (or vegetable oil)
- salt to taste (¾-1 teaspoon per pound)
- 3–4 tablespoons (20-28g) blackened seasoning
- 2 tablespoons (28g) unsalted butter or replace with oil
- 1 large carrot, peeled, halved lengthwise, then cut on the diagonal into ¼-inch-thick slices
- 1–2 tablespoons (15-30ml) butter or cooking oil
- 2–3 teaspoons (10-15g) minced garlic
- 2 teaspoons (15g) blackened seasoning
- 1 chayote halved lengthwise, then cut into diagonal slices about ½ inch thick
- 1 large red bell pepper, cut lengthwise into ½-inch-wide strips
- 1 large zucchini halved lengthwise, then cut on the diagonal into ½-inch slices
- â…“–½ cup (80-115ml) water or broth (optional)
- salt to taste
Instructions
- Brush the salmon lightly with melted butter and season with salt and blackened seasoning.
- Preheat a large, heavy skillet over medium heat for about two minutes, then melt the butter or heat a neutral cooking oil.
- Place the salmon in the pan, searing for 3-4 minutes on each side until cooked to your liking.
- Remove the salmon from the skillet, let it rest for about 5 minutes, and then serve alongside the vegetables.
Last Step:
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For added flavor, let the salmon marinate in the seasoning for 15-30 minutes before cooking.
Feel free to substitute vegetables based on your preference or what you have on hand.
This dish pairs well with rice or quinoa for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg