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Crispy Salmon with Herb Butter
Crispy Salmon with Herb Butter
When it comes to preparing a meal that epitomizes both elegance and simplicity, few dishes can compare to Crispy Salmon with Herb Butter. This dish not only showcases the wonderful flavors of wild-caught salmon but also integrates a medley of colorful vegetables that enhance the overall presentation and taste.The preparation of the salmon is key to achieving that delectable crispy skin. The cooking time will vary based on the thickness of your fillets, but a good rule of thumb is to cook until the skin is golden and flaking easily with a fork. Pairing the salmon with a soothing herb butter mix further elevates the culinary experience.
Ingredients
- 4 tablespoons unsalted butter divided and room temperature
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder divided
- 2 tablespoons extra virgin olive oil divided
- 44 oz. wild-caught salmon fillets skin on
- Sea salt and black pepper to taste
- 1-2 cloves garlic minced
- 1 small zucchini (or ½ large), sliced thin and cut into half rounds
- 1 small yellow squash (or ½ large), sliced thin and cut into half rounds
- 1 cup cherry or grape tomatoes halved
- 1 large lemon cut into wedges for squeezing
- 2 tablespoons fresh parsley chopped
Instructions
- Add 4 tablespoons unsalted butter, oregano, thyme, and half the garlic powder to a small bowl and stir to combine. Set aside.
- Add one tablespoon olive oil and the remaining butter to a large nonstick skillet set over medium-high heat. Pat the salmon fillets with paper towels and add to the hot skillet skin side down. Sprinkle with the remaining garlic powder and season with salt and black pepper, as desired.
- Cook until the salmon skin is nicely browned and crispy, approximately 4-5 minutes. Carefully turn the fillets and cook on the remaining side for another 3-4 minutes, or until the salmon is golden brown and cooked through.
- Remove from heat and transfer the salmon to a platter. Add remaining olive oil to the skillet and set over medium heat. Add garlic, zucchini, yellow squash, and tomatoes. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables are tender and nicely browned, approximately 4-5 minutes.
- Return the salmon to the skillet and top each fillet with some of the herb butter and a squeeze of fresh lemon juice. Garnish with fresh chopped parsley and serve immediately. Enjoy!
Time-Saving Tip: Prep the garlic, zucchini, yellow squash, and tomatoes while the salmon cooks.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 635kcal (32%)Carbohydrates: 7g (2%)Protein: 64g (128%)Fat: 38g (58%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 9gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 202mg (67%)Sodium: 148mg (6%)Potassium: 1831mg (52%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 958IU (19%)Vitamin C: 36mg (44%)Calcium: 72mg (7%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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