🛒Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon fresh parsley, chopped
🔧Kitchen Tools Needed
- large skillet
- small bowl
- spatula
- knife
- cutting board
📝Instructions
- 1
In a small bowl, combine olive oil, lemon juice, minced garlic, paprika, salt, and black pepper.
- 2
Pat the salmon fillets dry with a paper towel and rub the seasoning mixture evenly over each fillet.
- 3
Heat a large skillet over medium heat and add the seasoned salmon fillets, skin side down. Cook for 4-5 minutes without moving the fillets.
- 4
Flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
- 5
In the same skillet, add the sliced red bell pepper, yellow bell pepper, red onion, zucchini, and cherry tomatoes.
- 6
Cook the vegetables for about 5-7 minutes, stirring occasionally, until they are tender-crisp.
- 7
Return the salmon fillets to the skillet and sprinkle with fresh parsley before serving.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely and pat it dry before seasoning and cooking.
How long can I store the meal prepped salmon in the refrigerator?
You can store the cooked salmon and vegetables in an airtight container in the refrigerator for up to 3 days.
