Skillet Salmon with Vegetables

Ingredients

• Chili powder

  1 tsp or 3g

• Paprika

  1 tsp or 2g

• Garlic powder

  ¾ tsp or 2g

• Onion powder

  ½ tsp or 1g

• Cumin seed

  ½ tsp, ground or 2g

• Salt

  table

  To taste

  ½ tsp or 3g

• Parsley

  dried

  1 tsp or 0.5g

• Black pepper

  ground

  To taste

  ½ tsp or 1g

• Lime juice

  2 tbsp or 30g

• Olive oil

  For marinade

  1 tsp or 5g

• Atlantic salmon

  farmed, raw

  16 oz or 454g

• Summer squash

  raw

  Diced

  1 large or 323g

• Onion

  raw

  1 cup, chopped or 160g

• Broccoli

  raw

  2 cup chopped or 182g

• Red bell pepper

  raw

  1 cup, chopped or 149g

• Olive oil

  Divided for cooking vegetables and salmon

  2 tbsp or 27g

Directions

1. Combine chili powder, paprika, garlic powder, onion powder, cumin, salt, parsley, pepper, lime juice, and olive oil in a bowl to make the salmon marinade.
2. Cut the salmon into 3/4-1 inch pieces, add to the marinade, and gently toss to coat.
3. Dice the squash, onions, broccoli, and red bell pepper.
4. Heat half of the remaining olive oil in a non-stick skillet over medium heat. Sauté the vegetables until tender, then set aside.
5. In the same skillet, add the remaining olive oil. Place salmon in the skillet with space between them and sauté in batches if needed.
6. Cook salmon for 1-3 minutes per side until golden brown.
7. Add the vegetables back to the skillet, toss gently to combine, and cook for an additional 1-2 minutes.
8. Serve and enjoy!