Pan-fried Salmon with Herb Butter, Summer Squash and Cherry Tomatoes

by Melody Thacker, in Recipes (No Comments)

This crispy pan-fried salmon with herb butter, fried summer squash, and cherry tomatoes is a quick, easy and delicious summer meal. When you make this you’ll have a healthy meal on the table in 30 minutes or less.

I love to cook and eat local in-season produce because it’s at its peak of freshness and flavor. Our daughter grows a beautiful vegetable garden and I shop at our Farmers Market for produce and meat most weeks.

I use and recommend Watkins herbs, spices, and seasonings in all my recipes because I love the quality and value I get from using high-quality ingredients. I think you’ll love them too. I would be honored if you choose to shop through me as your Independent Watkins Consultant. 

Pan-fried Salmon with Herb Butter, Fried Summer Squash and Cherry Tomatoes.

For your convenience, you’ll find a printable version of this recipe at the bottom of the page. If you use Pinterest be sure to pin this recipe so you can easily find it again. I love Pinterest!

Ingredients for Pan-fried Salmon with Herb Butter, Summer Squash and Cherry Tomatoes:

• 6 tablespoons unsalted butter, divided and room temperature
• ½ teaspoon Watkins dried organic oregano
• ½ teaspoon Watkins dried organic thyme
• 1 teaspoon Watkins organic garlic powder, divided
• 2 tablespoons extra virgin olive oil, divided
• 4 4-oz. wild-caught salmon fillets, skin on
• Watkins Sea salt and black pepper, to taste
• 1-2 cloves garlic, minced
• 1 small zucchini (or ½ large), sliced thin and cut into half rounds
• 
1 small yellow squash (or ½ large), sliced thin and cut into half rounds
• 1 cup cherry or grape tomatoes halved
• 1 large lemon, cut into wedges for squeezing
• 2 tablespoon fresh parsley, chopped (or 1 tablespoon Watkins organic parsley flakes)

Directions Pan-fried Salmon with Herb Butter, Summer Squash and Cherry Tomatoes:

1. Add 4 tablespoons unsalted butter, oregano, thyme, and half the garlic powder to a small bowl and stir to combine. Set aside.
2. Add one tablespoon olive oil and the remaining butter to a large nonstick skillet set over medium-high heat.
3. Pat the salmon fillets with paper towels and add to the hot skillet skin side down. Sprinkle with the remaining garlic powder and season with salt and black pepper, as desired.
4. Cook until the salmon skin is nicely browned and crispy, approximately 4-5 minutes. Carefully turn the fillets and cook on the remaining side for another 3-4 minutes, or until the salmon is golden brown and cooked through. The fillets should flake easily with a fork when done.
5. Remove from heat and transfer the salmon to a platter. Add remaining olive oil to the skillet and set over medium heat. Add garlic, zucchini, yellow squash, and tomatoes. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally until the vegetables are tender and nicely browned, approximately 4-5 minutes.
6. Return the salmon to the skillet and top each fillet with some of the herb butter and a squeeze of fresh lemon juice. Garnish with parsley and serve immediately.

Prep time: 10 minutes
 Cook time: 15 minutes
 Serves: 4

Cooking Tips:

The cooking time for the salmon will depend on the internal starting temperature of the fish and the thickness of the fillets. For best results, remove the salmon from the refrigerator 15-20 minutes before you plan to start cooking.

Save time by preparing the garlic, zucchini, yellow squash, and tomatoes while the salmon cooks.