summer is dwindling down and back to school is on the horizon but there is still plenty of summer produce worth celebrating. I know we are all looking for simple and delicious dinners and this salsa verde salmon skillet has it all. It’s simple to make, nutrient dense, full of flavor and my entire family enjoyed it.
the inspiration:
I wanted to utilize fresh summer corn and some local zucchini and tomatoes from the farmers market. the recipe starts with a quickly seared salmon with sauteed veggies in the same pan. top everything with a convenient salsa verde for the perfect sauce to complement the flavors. You could also make your own if you prefer and add in whatever seasonal veggies you have on hand.
salsa verde salmon skillet ingredients:
here is the ingredient line up…
- wild salmon: the star of the show.
- summer squash: I used some local squash and zucchini.
- tomatoes: you can use grape, cherry or wedges of heirloom tomatoes.
- fresh corn: pairs lovely with the fish and tomatoes.
- poblano: adds a touch of heat and flavors the dish.
- green onions: adds a nice and subtle sharpness.
- prepared salsa verde: the perfect convenience item to add to this dish.
- seasonings: this dish is simply seasoned with mineral salt, fresh cracked black pepper and crushed red chile flakes if you like an extra kick.
how to make:
this dish is very simple to execute. first, make sure to preheat the oven, prepare a sheet pan lined with parchment paper, chop the vegetables and dry the salmon thoroughly.
season the salmon and sear in a very hot pan on each side then set aside on sheet pan- the salmon will finish cooking in the oven. next, add a drizzling of olive oil to the pan and add in the vegetables, sautéing until slightly softened. finish with vegetables with a tab of butter and fresh garlic. nestle the salmon filets back in the pan atop the vegetables. spoon salsa verde atop each filet and finish in the oven until salmon reaches medium, about 4-5 more minutes.
finish dish with some fresh chopped cilantro and lime wedges for serving. Serve and enjoy!
menu ideas:
this salsa verde salmon skillet is great for various occasions:
- weeknight family dinner: serve skillet stand alone with fresh sliced avocado.
- family birthday party: serve skillet alongside tortilla chips with my orange peel guacamole and salsa.
- sunday supper: serve skillet with sliced avocado and a side of refried black beans.
Salsa Verde Salmon Skillet
Ingredients
- 4 filets wild-caught salmon, 4-6 ounces each
- mineral salt, freshly-cracked black pepper & crushed red pepper flakes for seasoning
- 1 teaspoon olive oil
- 2 ears of corn shucked then cut off the cob (about 1 cup)
- ⅔ cup poblano seeded and diced small (1 medium poblano)
- ¾ cup green onions white and green parts, sliced thinly
- 2.5 cups zucchini diced small
- 1 cup cherry or grape tomatoes
- 1 Tablespoon salted butter
- 1 teaspoon fresh garlic minced finely
- 1/2 cup prepared salsa verde
- fresh cilantro leaves & lime wedges (for serving)
Instructions
- Begin by drying the salmon filets on all sides and preheating the oven to 400 degrees. Line a baking sheet with parchment paper.
- Begin heating a large skillet over medium-high heat for 3-4 minutes. Season the salmon on all sides with mineral salt, fresh-cracked black pepper and crushed red chile flakes (If you like more heat).
- Add olive oil to the pan and add salmon filets to the hot pan, cooking in batches if needed. Let filets cook 2-3 minutes per side until they are lightly browned and easy to flip. Turn heat down to medium and transfer salmon filets to the sheet pan, (they will finish cooking in the oven later)
- To the hot pan, add the corn, poblano, green onions, zucchini and tomatoes and sprinkle with more salt and pepper. Let saute for 3-4 minutes until lightly browned and tomatoes begin to burst. Stir in butter and garlic and saute another 1-2 minutes.
- Gently nestle salmon filets back into the pan atop the vegetables. Divide salsa verde up and spoon atop each filet. Bake for 3-4 minutes in the oven until salmon reaches medium.
- Remove skillet from oven and sprinkle with fresh cilantro leaves. Serve salmon with vegetables and lime wedges. Enjoy!
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