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Salmon & Summer Squash with Basil
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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.

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.

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