Seared Salmon with Zucchini

As if you haven't already seen us eat enough fish or zucchini, here is another Fish and Zucchini dinner! Awesome! Wooooo!

I actually really liked this meal, so don't let my jokeyjoke turn you away. This salmon differs from earlier salmon meals of ours in that it wasn't crispy. I also chose a different version of salmon, so I don't know if that helped me like it better (I was prepared not to). (I asked the fishmonger what the difference was between the 4 or 5 different types, and he compared them to cars "this one's a buick, this one is a mercedes, this one is a jaguar" or something close - I'm not too familiar with cars, but I got his point. I'd started with the tricked out salmon, and this one might have been the one between the buick and the mercedes.)

Less fancy and un-crispy salmon. Still very yummy. I preferred the un-crispiness because it left the salmon dense and buttery and subtly salmony... The veggies were simple and nice. I added red pepper flakes and dried oregano, for kicks.

While this meal might not have been anything particularly special, it really exceeded my expectations and its a perfect simple meal (would have been awesome with a chilled glass of white wine, too!!)

Seared Salmon with Zucchini
From: The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less

2 tablespoons extra virgin olive oil, divided
½ small red onion, minced
2 large zucchini, thinly sliced into rounds
4 (6 ounce) salmon fillets
Salt and freshly ground black pepper

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add zucchini and cook until softened and lightly browned, 2 to 3 minutes. Cover and cook 2 minutes more. Season vegetables well with salt and pepper; transfer to a plate and cover loosely with foil to keep warm.

Season salmon with salt and pepper. Heat remaining oil in the same skillet over medium-high heat. Add salmon, skin side down, and cook until lightly browned, 3 minutes per side. Serve with vegetables.

Makes 4 servings.

Per serving: 400 cals, 26 g fat, 5 g sat fat, 36 g protein, 6 g carbs, 2 g fiber, 190 mg sodium