Quick Fresh Spring Dinner Crispy Salmon Tender Veggies
A quick and easy spring dinner featuring crispy-skinned salmon paired with tender, vibrant sautéed spring vegetables, brightened with lemon and garlic.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 skin-on salmon fillets (6 oz / 170g each), fresh or thawed
- 2 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, minced
- 1 bunch asparagus (about 12 spears), trimmed and halved
- 1 cup snap peas, trimmed
- 1 lemon, zested and juiced
- 1 tablespoon unsalted butter, softened
- Salt and freshly ground black pepper, to taste
- Fresh herbs (parsley or dill), optional for garnish
Instructions
- Pat salmon fillets dry with paper towels to remove moisture. Season both sides generously with salt and pepper. Let rest at room temperature for about 10 minutes.
- Trim and halve asparagus and trim snap peas. Toss them in a bowl with 1 tablespoon olive oil, a pinch of salt, and half the minced garlic. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes). Place salmon skin-side down carefully. Press down lightly with a spatula for 10 seconds to prevent curling. Cook without moving for 5-6 minutes until skin is deep golden and crisp.
- Flip salmon fillets carefully and cook flesh side for 2-3 minutes more until fish is just opaque and flakes easily. Remove salmon to a warm plate and loosely cover with foil.
- Lower heat to medium. In the same skillet, add 1 tablespoon butter. Once melted, add the garlic-tossed veggies. Cook, stirring occasionally, for 4-5 minutes until tender but still crisp. Season with salt, pepper, and lemon zest.
- Squeeze fresh lemon juice over the veggies and toss gently. Taste and adjust seasoning if needed.
- Plate salmon alongside the tender veggies. Garnish with fresh herbs if desired. Serve immediately.
Notes
Pat salmon dry to ensure crispy skin. Use medium-high heat and do not move salmon while cooking skin-side down. Press salmon gently with spatula to prevent curling. Cook veggies after salmon to use flavorful fond. For dairy-free, substitute butter with olive oil or vegan margarine. Avoid overcrowding pan; cook salmon in batches if needed.
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 425
- Sugar: 3
- Sodium: 300
- Fat: 25
- Saturated Fat: 6
- Carbohydrates: 10
- Fiber: 4
- Protein: 35
Keywords: salmon, crispy salmon, spring dinner, quick dinner, sautéed vegetables, asparagus, snap peas, lemon garlic salmon, healthy dinner, gluten-free, dairy-free option