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2 tablespoons Land O Lakes® Butter
1 pound (1-inch thick) salmon fillets, skin removed
2 small (2 cups) zucchini, cut into 1/2-inch pieces
1 medium (1 cup) yellow summer squash, cut into 1/2-inch pieces
1/2 teaspoon salt
1/2 cup grape or cherry tomatoes, halved
2 tablespoons chopped fresh basil leaves
*Substitute 2 teaspoons dried basil leaves.
Melt butter in 12-inch skillet until sizzling; add salmon. Cook over medium heat, turning once, 4-5 minutes or until lightly browned. Add zucchini and squash. Sprinkle with salt. Cover; cook 4-5 minutes or until squash is crisply tender and salmon flakes.
Add tomatoes; continue cooking 2-3 minutes or until heated through. Remove from heat; sprinkle with basil leaves.
Explore reviews fromour online community
I gave this 5 stars bc the salmon came out moist and the squash was perfectly crisp. When I cook salmon it often comes out dry from me over cooking it and my squash tends to get mushy. The cooking times for this recipe were spot on and the whole dish was flavorful. Even my 10 month old enjoyed eating from mommy's dish!
This recipe was super easy to make! And quick too! Very tasty...light and fresh! Great combination w the salmon.
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