Follow these steps for perfect results
olive oil
zucchini
cut into matchlike sticks
baby carrots
cut lengthwise in half
skin-on salmon fillets
balsamic vinaigrette dressing
honey
parmesan cheese
grated
fresh basil
chopped
Heat olive oil in a large nonstick skillet on medium-high heat.
Add zucchini and baby carrots to the skillet.
Cook the vegetables for 2 minutes, stirring occasionally.
Spoon the vegetables to one side of the skillet.
Add the salmon fillets, skin side up, to the other side of the skillet.
Cover the skillet.
Cook the salmon on medium heat for 4 minutes.
Flip the salmon and cook for another 4 minutes, or until the fish flakes easily with a fork.
Transfer the fish and vegetables to a plate; cover to keep warm.
Add balsamic vinaigrette and honey to the skillet.
Cook and stir for 30 seconds, or until heated through.
Pour the dressing mixture over the fish.
Top the vegetables with parmesan cheese and fresh basil.
Expert advice for the best results
Don't overcook the salmon for the best texture.
Adjust the amount of honey to your sweetness preference.
Everything you need to know before you start
5 mins
Vegetables can be prepped in advance.
Arrange salmon and vegetables artfully on a plate.
Serve with a side of rice or quinoa.
Light and crisp.
Discover the story behind this recipe
Common weeknight meal.
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