Pan-Fried Salmon with Herby Courgettes
Quick pan-fried salmon fillets with a warm courgette side dish brightened by fresh parsley, chives, and lemon. Courgettes are softened in butter and oil until golden, then finished with herbs and citrus. Salmon cooks in a separate pan with cayenne for gentle heat. Ready in under 20 minutes.
Ingredients
Instructions
- 1
Heat butter and half the olive oil in a frying pan over medium heat.
- 2
Add zucchini and parsley, fry until tender and just turning golden.
- 3
Drain zucchini, transfer to a dish, add lemon juice and chives, season and keep warm.
- 4
Heat remaining oil in a pan over medium-high heat.
- 5
Season salmon fillets with salt, pepper and cayenne.
- 6
Fry salmon for 4-5 minutes each side until just cooked.
- 7
Drizzle zucchini with extra olive oil and serve alongside salmon with crusty bread or new potatoes.
Tips
Do not overcook salmon; aim for just cooked through to maintain moisture.
Use medium-high heat for salmon to achieve a golden exterior while keeping the interior tender.
Good to Know
Cooked salmon and courgettes can be refrigerated separately for up to 2 days; reheat gently.
Courgettes can be prepped and sliced up to 2 hours ahead. Herbs can be chopped in advance and stored in damp paper towel.
Serve immediately while salmon is warm and courgettes are still tender. Accompany with crusty bread or new potatoes and a crisp white wine.
Common Mistakes
Do not skip seasoning the salmon directly; it seasons during cooking rather than after.
Do not overcrowd the pan when frying courgettes; cook in batches if needed to achieve golden color.
Do not drain the courgettes too aggressively; retain some of the cooking oil for richness.