Pan-Seared Salmon with Zucchini and Summer Squash Medley

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A quick and flavorful low-carb dinner featuring seared salmon paired with a sautéed zucchini and summer squash side. This Mediterranean-inspired seafood recipe (low-carb, gluten-free), ready in about 25 minutes, pairs salmon fillets, olive oil, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 pieces, 6 oz each salmon fillets
• 3 tbsp olive oil
• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 medium, sliced into 1/4-inch rounds summer squash
• 2 cloves minced garlic
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering, then place salmon skin-side down. Cook for 4-5 minutes until the edges turn opaque and the skin is crisp.
2. Step 2: Carefully flip salmon and cook for another 3-4 minutes until cooked through and flakes easily with a fork. Remove salmon from skillet and tent with foil to keep warm.
3. Step 3: In the same skillet, add remaining 1 tbsp olive oil and sauté 2 cloves minced garlic over medium heat for 30 seconds until fragrant. Add 1 medium sliced zucchini and 1 medium sliced summer squash, cooking for 5-6 minutes until tender and lightly browned.
4. Step 4: Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped parsley, then season with a pinch of salt and black pepper to taste. Serve the salmon fillets atop the warm squash medley.