Using a single frying pan, a spatula, a serving platter, and a few simple ingredients, you can whip up this delicious, nutritious meal of salmon and zucchini. Even with prep work it’s only 30 minutes from start to finish.
30-Minute Salmon and Zucchini
Add to Shopping List
This recipe is in your Shopping List
Rinse and remove ends from zucchini. Dice zucchini into small quarter rounds, about 3/4" thick.
In a large frying pan, heat 1 tbsp coconut oil until hot but not smoking. Add zucchini and shake pan to spread out. After a minute or so toss zucchini with spatula, keeping them spaced out. Toss every minute or so until browned but still firm. Remove from pan and wipe pan clean. Put zucchini on a platter, sprinkle lightly with salt and pepper, and keep warm in the oven.
Heat remaining 1 tbsp coconut oil in the same pan until hot but not smoking. Add salmon, skin-side down, to pan and sprinkle with salt, pepper, garlic powder and turmeric. When bottom edge of salmon starts to turn opaque, flip salmon, cover, and turn heat down to medium-low. Check for doneness in about 5 minutes, and then every minute thereafter until just slightly pink in center (it will continue to cook after removed from heat).
Serve with lemon and optional condiments such as capers or olives.