Recipe information
Yield
Servings
Ingredients
4 6-ounce skinless salmon fillets
Kosher salt, freshly ground pepper
2 tablespoons olive oil
1 pound mixed baby summer squash, such as zucchini, pattypan, or yellow squash, halved or quartered lengthwise
2 tablespoons fresh lemon juice
1/4 cup coarsely chopped fresh mint leaves
1 tablespoon chopped fresh chives
Preparation
Step 1
Preheat the broiler. Season salmon with salt and pepper and place on a foil-lined rimmed baking sheet. Broil until browned, crisp, and cooked through, 5–7 minutes.
Step 2
Meanwhile, heat oil in a large skillet over medium-high heat. Add squash and cook until browned and cooked through, about 5 minutes. Add lemon juice, mint, and chives. Season with salt and pepper.
Step 3
Divide squash among plates and top with salmon.
Nutrition Per Serving
1 serving contains: Calories (kcal) 330 Fat (g) 18 Saturated Fat (g) 3 Cholesterol (mg) 95 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 37 Sodium (mg) 200
