Garlic Mustard Salmon Veggie Skillet
A high-fiber, pescatarian skillet from a Mediterranean-inspired cuisine. Bright garlic-mustard aioli coats flaky salmon as colorful veggies crackle in olive oil, delivering bold flavors and a nourishing, one-pan weeknight dinner.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 salmon fillets (6 oz each), skin removed
- 1 cups broccoli florets
- ½ cup sliced bell peppers (mixed colors)
- ½ cup cherry tomatoes, halved
- ½ cup green beans, trimmed
- ½ tablespoon olive oil
- ½ teaspoon salt
- ½ 1/2 teaspoon black pepper
- ½ 1/4 cup aioli garlic mustard sauce
Instructions
- Pat salmon dry; season with salt and pepper. Heat olive oil in a large skillet over medium heat.
- Sear salmon 3–4 minutes per side until just opaque; remove and set aside with a light sear on the outside.
Chef’s Pro Tips
- Use a wide skillet for even veggie coverage.
- Add lemon juice for brightness if desired.
- Toss veggies in remaining aioli for extra flavor after cooking.
Serving Suggestions
Serve with a side of quinoa or brown rice to boost fiber.
Storage Instructions
refrigerate leftovers in an airtight container for up to 2 days; reheat gently.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 28g |
| carbohydrates | 14g |
| fat | 18g |
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