Seared Salmon with Summer Vegetables [0001018]

Ingredients:

4 salmon fillets
2 tablespoons olive oil
2 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 cup cherry tomatoes, halved
1 tablespoon fresh basil, chopped
Salt and black pepper to taste

Instructions:

Season the salmon fillets with salt and black pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat.

Add the minced garlic and sauté for about 30 seconds, or until fragrant.

Place the salmon fillets in the skillet, skin-side down. Cook for 4-5 minutes on each side, or until the salmon is cooked to your desired level of doneness. Remove the salmon from the skillet and set it aside.

In the same skillet, add the sliced red and yellow bell peppers and sauté for 2-3 minutes, or until they start to soften.

Add the sliced zucchini to the skillet and continue to cook for an additional 2-3 minutes.

Stir in the cherry tomatoes and cook for another 2 minutes, just until they begin to blister.

Season the vegetable mixture with salt and black pepper to taste. Add the chopped fresh basil and stir to combine.

Return the seared salmon fillets to the skillet, placing them on top of the sautéed vegetables.

Cover the skillet and cook for an additional 2 minutes, or until the salmon is heated through.

Serve your Seared Salmon with Summer Vegetables hot, garnished with extra basil if desired.

Enjoy this gluten-free dish that's bursting with the flavors of summer!