BOU Blog Pan-Seared Salmon with Summer Vegetables

Pan-Seared Salmon with Summer Vegetables
Pan-Seared Salmon with Summer Vegetables


Time: 30 minutes

Makes 2 servings



1 large shallot, chopped

4 oz green beans, trimmed and cut in half

1 yellow squash, cut into ½ inch pieces

1 cup (5oz) cherry tomatoes

1 Vegetable BOU Cube, dissolved in 4 oz boiling water

Juice of ½ lemon

1 lb wild salmon, cut into 2 filets

½ teaspoon garlic powder

½ teaspoon lemon pepper seasoning

Fresh parsley for garnish, roughly chopped


Melt 1 tablespoon butter in nonstick over medium heat. Add the shallot, green beans, tomatoes and squash. Cook for 4-5 minutes, stirring often, until beginning to soften.

Add BOU broth and lemon juice. Increase the heat to bring liquid to a boil. Cook for 1-2 minutes, until almost all of the liquid has evaporated. Transfer veggies to a container and cover with foil.

In a small bowl, combine the lemon pepper, garlic powder and a pinch of salt. Gently rub each salmon filet with the seasoning.

Using the same skillet, melt ½ tablespoon of butter over medium-high heat. Add the salmon, skin side down and cook for 5-6 min, until skin is crispy. Flip the filets and cook for another 5 minutes. Flip the fish back to skin side down, lower heat to medium and cover the pan. Cook for another 2-5 minutes, depending on how thick the fish is, until cooked through.

Plate the salmon and vegetables and garnish with fresh parsley before serving. Enjoy!


Photo Credit: Sari Diskin:

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