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!