A beautifully simple, clean, and vibrant meal featuring juicy lemon-pepper salmon, tender asparagus, and a buttery zucchini–yellow squash sauté. Light, healthy, and full of flavor!
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the Lemon Pepper Salmon
1 salmon fillet
1 tbsp olive oil
1 tsp lemon pepper seasoning
½ tsp paprika
Salt (to taste)
1 lemon slice (for topping)
For the Garlic Asparagus
1 bunch asparagus, trimmed
1 tbsp olive oil
½ tsp garlic powder (or minced garlic)
Salt & pepper
For the Sautéed Zucchini Medley
1 small zucchini, sliced
1 small yellow squash, sliced
1 tbsp butter or olive oil
¼ onion, diced (optional but delicious)
Salt & pepper
Optional: pinch of Italian seasoning
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
1. Cook the Salmon
Rub salmon with olive oil, lemon pepper seasoning, paprika, and salt.
Pan-sear: Cook 4–5 minutes per side on medium-high.
OR Bake: 400°F (205°C) for 12–14 minutes.
Serve with a lemon slice on top for brightness.
2. Sauté the Asparagus
Heat olive oil in a pan over medium-high.
Add asparagus, garlic powder, salt, and pepper.
Cook 5–7 minutes until bright green and lightly charred.
3. Make the Zucchini Medley
Melt butter/oil in a skillet.
Add onions and cook 1 minute.
Add zucchini and squash.
Season with salt, pepper, and optional Italian seasoning.
Cook 6–8 minutes until tender.
4. Serve
Plate the salmon with asparagus and the zucchini medley. Enjoy fresh and warm!
Prep Time: 10 min
Cooking Time: 15 min
Total Time: 25 min
Calories: ~480 kcal per serving
Servings: 1