Crispy Skin Salmon with Mediterranean Vegetable Base Recipe

Introduction

This Crispy Skin Salmon recipe pairs perfectly cooked salmon with a vibrant Mediterranean vegetable base. It’s a flavorful and healthy dish that’s simple enough for a weeknight but impressive enough for guests.

Ingredients

• 1 Salmon Fillet
• 1 Zucchini
• 12 Cherry Tomatoes
• Salt, to taste
• 1 clove Garlic
• Sun-Dried Tomatoes, to taste
• 1 tablespoon Basil Pesto
• 100 grams Fresh Baby Spinach
• Lemon, to taste
• Extra-Virgin Olive Oil, as needed

Instructions

1. Step 1: Heat a saucepan over medium heat and add enough extra-virgin olive oil to coat the bottom. Once warm, add the zucchini and stir to combine.
2. Step 2: After a few minutes, add the cherry tomatoes, garlic, sun-dried tomatoes, and salt to taste. Cook briefly to soften the vegetables.
3. Step 3: Stir in the basil pesto, then add the fresh baby spinach. Cook for about 3 minutes until the spinach wilts and darkens.
4. Step 4: While the vegetables cook, season the salmon fillet with a squeeze of lemon and a pinch of salt.
5. Step 5: Heat a frying pan over medium heat with some extra-virgin olive oil. Place the salmon fillet skin-side down in the pan and cook without moving for 5-6 minutes until the skin is crispy.
6. Step 6: Carefully flip the salmon and cook the other side for 4-5 minutes until the fish is cooked through.
7. Step 7: Serve the crispy skin salmon atop the Mediterranean vegetable base. Add extra pesto on top if desired.

Tips & Variations

• Use a non-stick pan to prevent the salmon skin from sticking and help achieve maximum crispiness.
• If you prefer, swap basil pesto for sun-dried tomato pesto for a different flavor twist.
• Make sure the salmon is dry before cooking—pat it with paper towels to help crisp the skin.
• Add a splash of white wine or lemon juice to the vegetables for a brighter flavor.

Storage

Store leftover salmon and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to preserve the crispiness of the salmon skin as much as possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely and pat it dry before cooking to help achieve a crispy skin.

What can I serve with this dish?

Serve with steamed rice, quinoa, or crusty bread to soak up the flavorful Mediterranean base.

Crispy Skin Salmon with Mediterranean Vegetable Base Recipe

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★★★★★

4.5 from 50 reviews

• Author: Noah
• Total Time: 28 minutes
• Yield: 1 serving 1x
• Diet: Low Fat

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Description

This Crispy Skin Salmon recipe features a perfectly seared salmon fillet served atop a flavorful Mediterranean vegetable base made with zucchini, cherry tomatoes, garlic, sun-dried tomatoes, basil pesto, and fresh baby spinach. The salmon skin crisps up beautifully in olive oil, offering a delightful texture contrast to the tender, vibrant vegetable medley. A squeeze of fresh lemon brightens the dish, making it a healthy and delicious meal perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

Seafood

• 1 Salmon Fillet

Vegetables and Herbs

• 1 Zucchini
• 12 Cherry Tomatoes
• 1 clove Garlic
• to taste Sun-Dried Tomatoes
• 100 grams Fresh Baby Spinach
• 1 tablespoon Basil Pesto

Others

• to taste Salt
• to taste Lemon juice
• as needed Extra-Virgin Olive Oil

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Instructions

1. Prepare the Mediterranean Base: Heat a saucepan over medium heat and add an appropriate amount of extra-virgin olive oil. Once hot, add the sliced zucchini and stir to coat evenly. Cook for a few minutes until just tender.
2. Add Tomatoes and Seasonings: Add the cherry tomatoes, minced garlic, sun-dried tomatoes to taste, and salt to taste. Stir well and cook for about 5 minutes, allowing the tomatoes to soften and flavors to meld.
3. Add Pesto and Spinach: Stir in the basil pesto and mix well. Then add the fresh baby spinach, stirring continuously as it cooks for an additional 3 minutes until the spinach has wilted and darkened in color.
4. Season the Salmon: While the vegetable base cooks, prepare the salmon fillet by squeezing fresh lemon juice over it and sprinkling with a pinch of salt.
5. Cook the Salmon Skin-Side Down: Heat a frying pan on medium heat, adding enough extra-virgin olive oil to coat the pan. Gently place the salmon fillet skin-side down in the pan and cook for 5-6 minutes without moving it, allowing the skin to crisp up.
6. Flip and Finish Cooking: Carefully turn the salmon over and cook the other side for an additional 4-5 minutes until the salmon is cooked through but still moist and tender.
7. Plate and Serve: Spoon the Mediterranean vegetable base onto the center of a plate and place the crispy skin salmon fillet on top. Optionally, drizzle with more basil pesto before serving.

Notes

• For the best crispy skin salmon, ensure the skin is dry before placing it in the heated oil.
• Do not move the salmon fillet while cooking skin-side down to allow maximum crispiness.
• You can adjust the amount of garlic and sun-dried tomatoes according to your taste preference.
• Using fresh lemon juice just before serving adds a bright, fresh contrast to the rich fish and pesto.
• This dish pairs well with a simple side of couscous or crusty bread to soak up the juices.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mediterranean

Keywords: Crispy skin salmon, Mediterranean salmon, pan-seared salmon, basil pesto salmon, healthy salmon recipe, quick salmon dinner