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Pan Seared Salmon with Summer Squash Recipe

   
 

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     Pan Seared Salmon with Summer Squash

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   15 minutes

Ingredients
1 tbsp dill, chopped
1 cup mushrooms, sliced
1 tbsp fresh basil, chopped
4 salmon fillets, salt to taste
4 fresh ears of corn, cut from the cob
2 cups zucchini, sliced about .33 in. thick
2 cups yellow squash, sliced about .33 in. thick
1/8 tsp black pepper, cracked
2 tbsp olive oil
 
2 tbsp lemon juice
1 cup cherry tomatoes, halved
1 clove garlic, crushed

Instructions
Preheat the oven to 350°F. Season the salmon fillets on both sides with salt and pepper. Heat 1 Tbsp of olive oil in a large non-stick skillet over medium-high heat. Sear the fillets on both sides until they are golden around the edges, about 3 minutes per side.
Transfer the seared fish to a baking sheet and continue cooking the fish in the oven until it is just cooked through, about 5 to 10 more minutes. (Thicker fillets will take a little longer.)
Meanwhile, heat the remaining 1 Tbsp of olive oil in a medium-size skillet over high heat. Add the summer squash and zucchini and sauté for 1 minute. Add the mushrooms and cook for 4 more minutes. Add the garlic, tomatoes, and corn and cook for 1 to 2 minutes more. Add the dill and basil and remove from the heat.
Place a bed of vegetables on each plate. Place a piece of fish on top of the vegetables and drizzle each fillet with fresh lemon juice.
Serving Suggestions
Nutrition Info- Calories 580; Total Fat 20g (Sat. Fat 3g); Cholesterol 170mg; Sodium 220mg; Total Carbs 34g (Fiber 5.5g, Sugar 7.4g); Protein 69g


Originally Submitted
5/6/2010





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