Seared Salmon with Zucchini Pisto

Seared Salmon with Zucchini Pisto


 

 

 

Super easy – absolutely delicious – Very Healthy!   What else could you ask for?  I followed most of the inspirational recipe: Pan-Seared Salmon with Zucchini Pisto from Manzanilla in NYC from Tasting Table.  As explained in the inspirational recipe: A pisto, a Spanish version of ratatouille in which tomatoes, onions, peppers and zucchini are slowly cooked together before being spiked with fresh herbs.  I think I will be making this Pisto as a side with other main dishes.

Seared Salmon with Zucchini Pisto

 

Chopped medium Vidalia onion, medium red bell pepper and medium zucchini

Seared Salmon with Zucchini Pisto

 

 

Heat 2 Tbsp olive oil in a large skillet – cook onion until transparent (approx. 3 mins) at med-high then reduce temp and add chopped red pepper – cook until just soft (approx. 8 mins) – add the zucchini and cook until soft (approx. 7 mins) – Added in 1 can of low-salt chopped tomatoes, including juice.  Bring the mixture up to a bubbling simmer – simmer for 25-30 minutes to thicken and reduce.

Seared Salmon with Zucchini Pisto

Seared Salmon with Zucchini Pisto
Seared Salmon with Zucchini PistoSeared Salmon with Zucchini PistoSeared Salmon with Zucchini Pisto

Chopped fresh thyme and rosemary

 




 

Add fresh herbs into simmered vegetable mixture and a hearty sprinkling of freshly ground pepper and simmer for approximately 5- mins, while you cook the salmon.

 

 

 

Salmon fillet, patted dry, sprinkled with freshly ground pepper.

 

1 Tbsp garlic olive oil in a hot skillet – sear one side of the salmon (approx. 4 mins – do NOT touch the salmon – let it sear !) – Turn and sear an additional 3 mins, depending on the thickness of your fillets.

 

Plated: Just a pile of the lovely, melty, rich vegetable topped with the seared salmon.  Truly wouldn’t change a thing and definitely no need for any additional carbs on the side – a very substantial meal – YUM!

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