Skillet Salmon with Vegetables

Ingredients

• Chum salmon

  Fish, raw

  16 oz or 454g

• Squash

  Summer, all varieties, raw

  1 large or 323g

• Onions

  Raw

  1 cup, sliced or 115g

• Broccoli

  Raw

  2 cup chopped or 182g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Paprika

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  ¾ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Salt

  Table

  ¾ tsp or 5g

• Parsley

  Raw

  1 tsp or 1g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Lime juice

  Raw

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  1 tsp or 5g

Directions

1. Mix the salmon marinade ingredients in a bowl. Add the salmon cubes and gently toss with a fork to coat without breaking the cubes.
2. Wash and cube the squash, onions, broccoli, and red bell pepper.
3. Heat 1 tbsp of olive oil in a non-stick 12-inch skillet over medium heat. Sauté the vegetables until tender, then remove and set aside.
4. In the same skillet, add another 1 tbsp of olive oil. Place salmon cubes in the skillet with space between them. Sauté in batches if necessary.
5. Cook salmon cubes for 1-3 minutes per side until golden brown. Adjust time based on cube size.
6. Once salmon is cooked, add the vegetables back to the skillet. Toss gently to combine and cook for an additional 1-2 minutes.
7. Optionally, squeeze lime juice over the dish before serving. Serve with rice or potatoes.

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