GARLIC BUTTER SALMON WITH VEGETABLES
The Garlic Butter Salmon with Vegetables is rich and satisfying, offering tender salmon fillet paired with vibrant sautéed vegetables in a silky garlic butter sauce. This one-pan dish blends the high-quality protein and omega-3 fatty acids of salmon with the fibre and vitamins of fresh zucchini and bell peppers. The olive oil and butter create a luscious cooking base, while garlic infuses aromatic depth. It is perfect for a quick yet impressive dinner. The Garlic Butter Salmon with Vegetables can be served straight from the pan for an elegant and effortless meal.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Mediterranean, American
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Pan-Fry
OCCASION/HOLIDAY
Casual Dinner, Family Reunion, Summer, Mother’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat/Gluten-Free, Healthy, Quick & Easy
DISH TYPE
Seafood Main
INGREDIENTS
- 120 grams small fillet | 4.23 ounces | salmon (skin-on or skinless)
- 14 grams | 0.49 ounces | 1 tablespoon unsalted butter, plus 1 tablespoon for basting
- 1 gram | 0.04 ounces | ½ teaspoon garlic, minced
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
- 25 grams | 0.88 ounces | ¼ cup zucchini, chopped
- 25 grams | 0.88 ounces | ¼ cup bell peppers, chopped
- 1 gram | 0.04 ounces | ¼ teaspoon salt, adjusted to taste
- 25 gram | 0.01 ounces | ⅛ teaspoon ground black pepper (optional)
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon lemon juice (optional, for serving)
FULL NUTRITIONAL INFORMATION
- Calories: 654.7 kilocalories
- Carbohydrates: 3.7 grams
- Protein: 61.4 grams
- Fat: 42.3 grams
- Saturated Fat: 9.4 grams
- Sugar: 2.4 grams
- Fibre: 1.1 grams
- Sodium: 761.5 milligrams
- Potassium: 1243.4 milligrams
- Iron: 1.3 milligrams
- Calcium: 37.2 milligrams
- Vitamin D: 32.7 micrograms
- Cholesterol: 163.4 milligrams
PREPARATION
These steps are followed for the preparation of Garlic Butter Salmon With Vegetables:
- Preheat The Pan: Heat olive oil and 1 tablespoon unsalted butter in a non-stick or stainless steel pan over medium heat until the butter begins to foam. This base ensures the Garlic Butter Salmon with Vegetables cooks evenly.
- Season And Cook The Salmon: Pat the salmon fillet dry and season both sides with salt and optional pepper. Place skin-side down and cook for 3 to 4 minutes, pressing gently to crisp the skin.
- Flip And Baste: Turn the salmon carefully, then add the remaining butter and minced garlic. Baste the salmon repeatedly with the garlic butter for 2 to 3 minutes, until the fish is opaque through two-thirds of its thickness. Remove to a plate and tent loosely with foil to rest.
- Sauté The Vegetables: In the same pan, add zucchini and bell peppers to the remaining garlic butter. Season lightly with salt and stir-fry over medium to low flame for 3 to 4 minutes until tender and lightly caramelised.
- Finish And Serve: Return the salmon to the pan, spoon the vegetables and garlic butter over the top and finish with lemon juice if desired. Serve the Garlic Butter Salmon with Vegetables immediately.
PREPARATION TIME
5 minutes
COOKING TIME
10 minutes
TIPS
- Even Cooking: Allow salmon to reach room temperature before cooking for consistent doneness.
- Enhance Flavour: Add a squeeze of lemon juice or a dusting of paprika before serving.
- Perfect Skin: If keeping the skin on, press the fillet down when first placing it in the pan to ensure crispness.
- Garlic Depth: Let garlic cook gently for 30 seconds before adding vegetables for a richer flavour.
- Luxurious Sauce: Add a final teaspoon of butter in the last minute for extra richness.
VARIATIONS
- Protein Alternative: Replace salmon with chicken breast, trout or prawns.
- Vegetable Swap: Use asparagus, green beans or cherry tomatoes in place of zucchini and bell peppers.
- Spicy Option: Add crushed red pepper flakes or cayenne to the garlic butter.
- Herb Accent: Finish with fresh parsley, dill or thyme before serving.
- Citrus Lift: Replace lemon juice with orange zest for a different citrus profile.
PREPPING AND STORAGE
- Refrigeration: Store it in an airtight container for up to 3 days.
- Freezing: Freeze salmon and vegetables separately for up to 1 month. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm gently in a pan over low heat or in the microwave for 1 to 2 minutes and add a splash of water or broth to prevent dryness.
