Classic Low-Carb Salmon Skillet Dinner
A quick and healthy low-carb dinner featuring pan-seared salmon and vibrant vegetables, all cooked in one skillet for easy cleanup. This dish is perfect for a weeknight meal.
Equipment
- Large Skillet
- Paper Towels
- Foil
Ingredients
Main Ingredients
- 1.5 lbs Salmon Fillets skin on or off, cut into 4-6 oz portions
- 1 tbsp Olive Oil plus more for sautéing vegetables
- 2-3 cloves Garlic minced
- 2 cups Broccoli Florets fresh or frozen
- 1 Bell Pepper any color, cored and sliced
- 1 bunch Asparagus tough ends trimmed
- 1 cup Cherry Tomatoes halved
- 1 Lemon half sliced for cooking, half for serving wedges
- 1 tsp Dried Dill optional
- Salt to taste
- Black Pepper to taste
- Fresh Parsley or Chives for garnish, optional
Instructions
Cooking Steps
- Pat salmon fillets dry and season generously with salt, pepper, and dried dill.
- Heat a large skillet with olive oil over medium-high heat, then add salmon fillets skin-side down.
- Sear salmon for 3-4 minutes per side until golden brown and cooked; remove and tent with foil.
- Add more olive oil to the same skillet, then sauté minced garlic, broccoli florets, and sliced bell pepper for 3-5 minutes until slightly softened.
- Stir in asparagus and cherry tomatoes and sauté for another 2-3 minutes until tender-crisp; season with salt and pepper.
- Return cooked salmon to the skillet, nestle among the vegetables, squeeze fresh lemon juice over everything, and garnish with parsley or chives before serving.
Notes
Adjust cooking time for salmon based on thickness to ensure it is cooked through but not overdone. For best results, use fresh, high-quality salmon and vegetables.