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Salmon & Summer Squash with Basil

Salmon & Summer Squash with Basil

Easy to make and special enough for every day.

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10 min
Prep Time
30 min
Total Time
4 servings


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.

How to make

  1. STEP 1

    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.

  2. STEP 2

    Add tomatoes; continue cooking 2-3 minutes or until heated through. Remove from heat; sprinkle with basil leaves.

Tip #1

Tiny tomatoes come in a wide variety; grape-shaped, globe-shaped (cherry), pear-shaped and in an assortment of colors as well. Check your local farmer’s market or produce stand for fun, unique tiny tomatoes.

Nutrition (1 serving)

280 Calories
15 Fat (g)
95 Cholesterol (mg)
410 Sodium (mg)
4 Carbohydrates (g)
1 Dietary Fiber
30 Protein (g)
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