Pan-Seared Salmon with Zucchini and Summer Squash Medley
A quick and flavorful low-carb dinner featuring seared salmon paired with a sautéed zucchini and summer squash side. This mediterranean-inspired seafood (low-carb, gluten-free) ready in about 25 minutes pairs 6 oz each salmon fillets, olive oil, minced garlic 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 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 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Pan-Seared Salmon with Zucchini and Summer Squash Medley take to make?
Total time is about 25 minutes (10 min prep + 15 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 Zucchini and Summer Squash Medley?
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 Zucchini and Summer Squash Medley?
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 Zucchini and Summer Squash Medley 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 Zucchini and Summer Squash Medley low-carb?
Yes — this recipe is tagged low-carb, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
