Seared Salmon with Zucchini & Feta
Chock-full of fresh vegetables, this salmon dish is perfect for a springtime dinner, and it’s a breeze to make because everything is prepared in the same pan. We start the ingredients on the stovetop to crisp the salmon skin and lightly brown the vegetables. Then we transfer the pan to a hot oven to finish the cooking. Chunks of feta cheese add a tangy, salty hit and a Mediterranean flair to the dish.
Ingredients:
- 12 oz. (375 g) skin-on salmon
- Kosher salt and freshly ground pepper
- 5 Tbs. extra-virgin olive oil, plus more as needed
- 12 oz. (375 g) zucchini, halved lengthwise, then cut crosswise into half-moons
- 1 leek, white and light green parts sliced into 1/2 inch rounds
- 1/2 lemon, sliced
- 1/4 cup (2 fl. oz./60 ml) water
- 6-oz. (185-g) block feta cheese, cut into 1/2-inch (12-mm) pieces
- Fresh dill sprigs for garnish (optional)
Directions:
Preheat an oven to 425°F (220°C).
Pat the salmon dry with paper towels and season with salt and pepper. In a 12-inch (30-cm) oven-safe nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the salmon, skin side down, and cook until the skin is crisp, 1 to 2 minutes. Turn the salmon and cook until lightly browned underneath, about 1 minute. Transfer to a plate. Using paper towels, wipe out the pan.
Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Add the leek, zucchini, lemon slices and water. Cook, stirring occasionally, until the vegetables are softened and starting to brown, about 5 minutes. If the pan is dry, add another 1 to 2 Tbs. olive oil. Season the vegetables to taste with salt and pepper.
Place the salmon, skin side down, on top of the vegetables, then arrange the feta on top of the vegetables. Transfer to the oven and roast until the salmon is opaque throughout for medium and the feta is slightly melted, 10 to 12 minutes. Garnish with dill sprigs and serve immediately. Serves 2.
Williams Sonoma Test Kitchen
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