Skillet Salmon with Vegetables

Ingredients

• 16 oz salmon (cubed into 3/4-1 inch in size)
• 1 large yellow squash (petite cubed)
• 1 cup purple onion (petite cubed)
• 1 1/2 cup broccoli florets (small pieces)
• 1 cup red bell pepper (petite cubed)
• 2 tbsps olive oil (lightly flavored)
• 2 tsps chili seasoning
• 1 tsp paprika
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 3/4 tsp salt (or less to taste)
• 1 tsp parsley flakes
• 3/4 tsp black pepper
• 2 tbsps lime juice (or the juice of one large lime)
• 1 tsp olive oil

Steps

1. 1

   In a bowl, mix the salmon marinade together well. Then add in the salmon cubes and lightly toss them with a fork. Do it gently to avoid breaking the salmon cubes.

2. 2

   Wash and cube the vegetables.

3. 3

   In a non-stick 12 inch skillet or pan, heat one tbsp. of olive oil and sauté the vegetables until tender. Remove and set aside.

4. 4

   In the same skillet, add another 1 tbsp. of olive oil and place the salmon cubes on the skillet leaving space between them. Do not over crowd. Sauté them in two batches if needed.

5. 5

   Sauté the cubes on each side for 1-3 minutes, depending on the size of your cubes. Mine were small so it took 1-2 minutes only for each side to cook and get a golden brown crust.

6. 6

   Once the salmon cooks, add in the vegetables. Toss them lightly together, again be gentle not to crush the salmon. Cook for another 1-2 minutes.

7. 7

   Squeeze some lime or lemon juice on top if prefered, this is optional. Serve along with some rice or potatoes and enjoy!