Broiled Salmon with Sautéed Zucchini and Sun-Dried Tomatoes

Broiled Salmon with Sautéed Zucchini and Sun-Dried Tomatoes is a nutritious, clean, low-carb dinner that is incredibly easy to prepare, yet has all sorts of fancy vibes for a romantic meal.

Looking for a fancy healthy thyroid-friendly salmon recipe for two people?

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So let’s get right into it! You can always jump straight to the recipe, or read further to understand why I use certain ingredients and cooking techniques.

Broiled Salmon & Sautéed Zucchini Ingredients:

Fresh Salmon: Choose your favorite salmon here! My two favorites are wild-caught King Salmon and Atlantic Salmon, because the fat content makes the meal so incredibly delicious!

Avocado Oil: Used for cooking both the salmon and the vegetables, I use avocado oil because it has a high smoke point. In this sense, there’s no need to worry about burning the food!

Garlic Powder, Paprika, Sea Salt: I sprinkle my salmon with sea salt, garlic powder and paprika every single time I make it, because I love the way the flavor turns out! You can get creative with your favorite dried herbs and spices.

Zucchini & Yellow Squash: Fresh, in-season zucchini and yellow squash make this meal feel so nice and fresh with some added fiber and vitamins. On their own, summer squash is not very flavorful, but when you add goodies like garlic and sun-dried tomatoes, the flavor profile skyrockets!

Cherry Tomatoes: For some fresh tang and zippy texture, we use cherry tomatoes in addition to the sun-dried

Sun-Dried Tomatoes: Huge flavor maker here! Sun-dried tomatoes bring so much spunk to a meal. I incorporate them into recipes often to jam pack flavor into it.

Garlic: What could make a meal more enticing? I love adding garlic to just about everything to make it extra enticing.

Limes (Optional): While limes aren’t mandatory, I love giving the salmon and veggies a little squirt of fresh lime juice before eating it. You can also go with lemon 😉

How to Make Broiled Salmon & Sautéed Zucchini:

Place the salmon in a casserole dish or on a baking sheet and drizzle with avocado oil. Use your fingers to smear the oil all over the fish. Sprinkle the salmon with sea salt, paprika, and garlic powder.

Turn the oven on the high broil setting and move a tray to the second to the top rack (if there isn’t one there already).

Place salmon on the second to the top shelf and close the oven. Broil for 12 to 15 minutes, until the salmon is brown and crispy. Turn off the oven and leave the salmon for another 2 to 3 minutes, or until it is fully cooked through (thicker fillets will require a full 15 to 17 minutes for well done or 10 to 13 minutes for rare).

While the fish is cooking, prepare the vegetables.

Add the avocado oil to a large skillet and heat to medium-high.

Add the chopped zucchini and yellow squash, sprinkle with sea salt, and stir well. Sauté, stirring regularly, until the squash softens and begins to turn golden-brown, about 5 minutes.

Add the garlic, sun-dried tomatoes, and cherry tomatoes and continue cooking until heated through, about 2 to 3 minutes longer. Taste for flavor and add more sea salt to taste.

Serve salmon on top of a bed of sautéed veggies with slices of lime. 

Recipe Adaptations:

• Use your favorite spices or herbs. Onion powder, ground cumin, chili powder, and/or lemon pepper are great!
• Incorporate your favorite vegetables. Broccoli, cauliflower, radishes, bok choy are all great options.
• If you’d like to whip up a creamy, herby sauce to go on top, check out my Mayo-Free Green Goddess Dressing.

Enjoy!

Yield: 2 Servings

Broiled Salmon with Sautéed Zucchini and Sun-Dried Tomatoes

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Broiled Salmon with Sautéed Zucchini and Sun-Dried Tomatoes is a nutritious, clean, low-carb dinner that is incredibly easy to prepare, yet has all sorts of fancy vibes for a romantic meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

Broiled Salmon:

• 1 lb salmon, cut into 2 fillets
• 1 Tbsp avocado oil
• Sea salt
• Paprika
• Garlic Powder

Sauteed Vegetables:

• 2 Tbsp avocado oil
• 1 medium zucchini squash
• 1 medium yellow squash
• 3 cloves garlic
• ⅓ cup sun-dried tomatoes, drained
• ½ cup cherry tomatoes, halved
• 1 lime, sliced, for serving.

Instructions

1. Place the salmon in a casserole dish or on a baking sheet and drizzle with avocado oil. Use your fingers to smear the oil all over the fish. Sprinkle the salmon with sea salt, paprika, and garlic powder.
2. Turn the oven on the high broil setting and move a tray to the second to the top rack (if there isn’t one there already).
3. Place salmon on the second to the top shelf and close the oven. Broil for 12 to 15 minutes, until the salmon is brown and crispy. Turn off the oven and leave the salmon for another 2 to 3 minutes, or until it is fully cooked through (thicker fillets will require a full 15 to 17 minutes for well done or 10 to 13 minutes for rare).
4. While the fish is cooking, prepare the vegetables.
5. Add the avocado oil to a large skillet and heat to medium-high.
6. Add the chopped zucchini and yellow squash, sprinkle with sea salt, and stir well. Sautee, stirring regularly, until the squash softens and begins to turn golden-brown, about 5 minutes.
7. Add the garlic, sun-dried tomatoes, and cherry tomatoes and continue cooking until heated through, about 2 to 3 minutes longer. Taste for flavor and add more sea salt to taste.
8. Serve salmon on top of a bed of sautéed veggies with slices of lime.

Nutrition Information:

Yield:

2

Serving Size:

1 of 2
Amount Per Serving: Calories: 633Total Fat: 45gCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 43g