This quick and healthy salmon recipe is perfect for back-to-school season in Delaware.
Between sports practices, extracurriculars and homework help, quick weeknight dinners are a must for busy parents. Similarly, college students seeking healthy alternatives to takeout and grab-and-go food options need quick and easy recipes.
When it comes to cooking amid time constraints, it can be hard to find dinner options that are satisfying and health-conscious without being too time-consuming.
This quick salmon recipe is a great solution! The most time-intensive step in this recipe is sautéing fresh veggies. The whole dish comes together in about 25 minutes and is sure to be a satisfying end to a busy day.
Our favorite thing about this recipe is its versatility. Choose your favorite veggies to make it something everyone can enjoy. With light and simple seasonings like salt, pepper and lemon, the possibilities are endless.
We recommend using fresh seasonal vegetables from one of Delaware’s health food markets. Yellow squash, zucchini, asparagus, green beans, onions and broccoli florets make great accompaniments for the mouthwatering salmon. If you prefer a heartier salmon dinner, add a side like long-grain rice, quinoa or couscous.
Here’s an easy salmon recipe for the family to make together. Let the kids choose their favorite veggies and garnish the dish.
This salmon recipe comes from Chef Ronnie Burkle of SoDel Concepts. As corporate chef, Burkle oversees all food service in many SoDel restaurants. Along with his busy professional life as a corporate chef, Burkle is a father of two, so he’s no stranger to balancing a busy schedule. With this recipe, you’ll have dinner on the table in under 30 minutes!
Grilled Salmon & Sautéed Farm VegetablesCourse: DinnerCuisine: Seafood
4 6-oz Fresh Salmon Fillets
Sliced Vegetables (your choice)
Extra Virgin Olive Oil
- Brush each fillet with olive oil, sprinkle with sea salt.
- Grill each side over high heat for 3-4 minutes.
- Add 1 tablespoon of olive oil to a medium sauté pan over medium heat.
- Sauté vegetables of your choice such as zucchini, squash, onions or green beans. Add salt and pepper.
- Divide vegetables between four plates. Top with fillets.
- Season the dish with a sprinkle of salt and a drizzle of olive oil. Serve with lemon wedges.