Pan-fried salmon and zucchini, a quick and light fish main course. If you’re looking for an idea for a quick main course to prepare in little time, I recommend salmon with zucchini in a pan — a simple, practical and very tasty dish that can be served with fresh bread or a plate of Pilaf rice. When zucchini are in season, they never lack in my kitchen: I use them to accompany mains, to create first courses and tasty salads and side dishes. In this recipe I cooked the zucchini and the salmon in the same pan, so everything would absorb the flavors well and the result was excellent — everyone enjoyed it, even my grumbling kids. Would you like to try this recipe too? Let’s go to the kitchen and discover how to make pan-fried salmon with zucchini and you’ll see how good it is! Before rushing to the stove, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here). !

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Difficulty: Very easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make salmon with zucchini

14 oz salmon fillet (fresh or frozen, in two portions)
3 zucchini (medium)
1 onion (medium)
to taste extra virgin olive oil
to taste salt

Tools

Pan non-stick

Steps

Peel the onion, rinse it and let it soften over low heat; then add the rinsed zucchini, remove the ends and cut them into small cubes. Season with salt and cook for about 15-20 minutes, or until they are soft and nicely browned.
Place the two salmon portions in the same pan where the zucchini are cooking and continue to cook for 20 minutes over low heat, turning the salmon halfway through cooking.
If you prefer the zucchini a bit firmer, add the salmon a little earlier so the zucchini remain compact and firm, yet browned.
Our dish is ready — serve it hot or warm and eat it preferably immediately. If you have leftovers you can store them in the fridge for 24 hours and reheat when needed, but it will never be as good as just made.