Crispy Lemon-Dill Salmon with Roasted Zucchini

Pan-seared salmon fillets with bright lemon-dill seasoning, paired with lightly charred zucchini ribbons.

Cuisine: Mediterranean

Category: Seafood

Prep: 10 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

• 4 (6 oz each) salmon fillets
• 2 tbsp olive oil
• 1 tbsp chopped fresh dill
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 medium, spiralized zucchini
• 1/4 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat salmon fillets dry with paper towels. In a small bowl, mix 1 tbsp olive oil, chopped dill, lemon zest, lemon juice, garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Place salmon skin-side down in the skillet and cook for 4 minutes until skin is crisp and golden.
3. Step 3: Flip salmon, brush with the herb mixture, and cook for 3-4 minutes more until the internal temperature reaches 125°F (52°C) for medium-rare.
4. Step 4: While salmon cooks, toss spiralized zucchini with 1/2 tsp salt and 1/4 tsp black pepper. Heat a separate pan over medium heat, add zucchini, and cook for 2-3 minutes until tender but still crisp, stirring occasionally.
5. Step 5: Transfer salmon to a plate, top with reserved herb sauce, and serve immediately with zucchini ribbons.