Pan-Seared Salmon with Zucchini and Summer Squash Sauté

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick low-carb meal featuring tender salmon fillets pan-seared to a golden crust, accompanied by a vibrant sauté of zucchini and summer squash. This mediterranean-inspired seafood (low carb) ready in about 25 minutes pairs 6 oz each salmon fillets, olive oil, minced garlic cloves 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  2. Step 2: Place salmon fillets skin-side down in the skillet and cook for 5 minutes without moving until the edges are crispy and golden. Flip and cook the other side for 3-4 minutes until cooked through and opaque.
  3. Step 3: Remove salmon from skillet and tent with foil to keep warm. Add remaining 1 tbsp olive oil to the same skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 medium zucchini and 1 medium summer squash sliced into 1/4-inch half moons along with remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, for 5-6 minutes until vegetables are tender but still bright.
  5. Step 5: Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley, cooking for another 1 minute until flavors meld.
  6. Step 6: Serve the salmon fillets over the sautéed zucchini and summer squash immediately.

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Frequently asked questions

How long does Pan-Seared Salmon with Zucchini and Summer Squash Sauté 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 Sauté?

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 Sauté?

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 Sauté 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 Sauté low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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