Name: Seared Salmon with Dill-Lemon Vegetable Medley
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 salmon fillets (6 oz each); 1 tablespoon fresh dill, chopped; 1 lemon (zest and juice); 2 tablespoons olive oil, divided; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1 small zucchini, sliced into half-moons; 1 cup cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 1/2 cup asparagus, cut into 1-inch pieces

Seared Salmon with Dill-Lemon Vegetable Medley

CandiedPlum2490

This dish is perfect for a warm late-summer evening, highlighting the freshness of dill and the richness of salmon. The quick-seared salmon fillets are paired with a colorful medley of seasonal vegetables, all brightened with lemon and dill. This recipe celebrates the best of the season with minimal carbs, maximum flavor, and an abundance of veggies for a light but satisfying meal. The crisp salmon skin and just-tender vegetables create a beautiful interplay of textures, making each bite as vibrant as it looks.

Ingredients

Instructions

Pat salmon fillets dry and season both sides with salt, pepper, and half of the lemon zest.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes, until skin is crispy.
Flip salmon, reduce heat to medium, and cook another 2-3 minutes until just cooked through. Remove to a plate and tent with foil.
In the same skillet, add remaining olive oil. Sauté red onion for 1 minute, then add zucchini, asparagus, and cherry tomatoes. Season with a pinch of salt and cook, stirring occasionally, until vegetables are just tender and still vibrant, 4-5 minutes.
Remove skillet from heat. Stir in lemon juice, remaining lemon zest, and fresh dill through the vegetables.
Serve salmon over the warm vegetable medley. Sprinkle with extra dill and a squeeze of lemon if desired.