Pan-Seared Salmon with Succotash and Lemon Butter
Tender pan-seared salmon served atop a vibrant succotash of corn, lima beans, and bell peppers finished with a zesty lemon butter sauce. This american-inspired seafood (gluten free) ready in about 30 minutes pairs (6 oz each) salmon fillets, olive oil, fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) salmon fillets
- 2 tbsp olive oil
- 1 cup fresh corn kernels
- 1 cup fresh lima beans
- 1/2 cup red bell pepper, diced
- 1 shallot, minced
- 3 tbsp unsalted butter
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 minced shallot, 1 cup fresh corn kernels, 1 cup fresh lima beans, and 1/2 cup diced red bell pepper. Sauté for 5-6 minutes until vegetables are tender and lightly caramelized; season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.
- Step 2: Pat dry 4 (6 oz each) salmon fillets and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat remaining 1 tbsp olive oil in a clean skillet over medium-high heat.
- Step 3: Place salmon skin-side down in the hot skillet and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is opaque and flakes easily.
- Step 4: In a small saucepan, melt 3 tbsp unsalted butter over low heat. Stir in 2 tbsp lemon juice, 1 tsp lemon zest, and 1 tsp fresh thyme leaves. Warm gently until fragrant.
- Step 5: To serve, spoon the succotash onto plates, top with pan-seared salmon, and drizzle with the lemon butter sauce.
Frequently asked questions
How long does Pan-Seared Salmon with Succotash and Lemon Butter take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Salmon with Succotash and Lemon Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Succotash and Lemon Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Salmon with Succotash and Lemon Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Salmon with Succotash and Lemon Butter gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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