This Skillet Lemon Garlic Salmon with Veggies is a quick, healthy, and flavorful meal that brings together perfectly cooked salmon with sautéed vegetables, all infused with zesty lemon and aromatic garlic.

The salmon fillets are pan-seared to crispy perfection, while the vegetables—such as bell peppers, zucchini, and spinach—are tender and full of flavor.

This one-pan meal is not only delicious but also easy to prepare, making it perfect for a weeknight dinner or a special occasion.

Why You’ll Love This Recipe

This dish is packed with vibrant flavors, thanks to the fresh lemon, garlic, and the natural richness of the salmon.

The combination of tender salmon and sautéed vegetables makes for a balanced, nutritious meal that is both satisfying and light. The garlic and lemon bring brightness to the dish, complementing the fish’s delicate taste.

The best part? It’s all made in one skillet, making cleanup quick and easy.

Ingredients:

4 salmon fillets (skin-on or skinless)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh lemon juice (plus extra for garnish)
Zest of 1 lemon
1 teaspoon dried oregano
Salt and pepper, to taste
1 small zucchini, sliced
1 red bell pepper, sliced
1 cup fresh spinach
1 tablespoon butter (optional, for richness)

Step-by-Step Instructions:

Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season both sides of the salmon with salt, pepper, and dried oregano. Set aside.
Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced zucchini and bell pepper and sauté for 3-4 minutes, until the vegetables are tender but still slightly crisp. Add the fresh spinach and cook for another 1-2 minutes, until wilted. Remove the vegetables from the skillet and set aside.
Cook the Salmon: In the same skillet, add the remaining 1 tablespoon of olive oil. Place the salmon fillets in the skillet, skin-side down if they have skin. Cook for 4-5 minutes on each side, depending on the thickness of the fillets, until the salmon is golden brown and cooked through. The salmon should easily flake with a fork when done.
Make the Lemon Garlic Sauce: Once the salmon is cooked, remove it from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant. Add the lemon juice and zest, stirring to combine. If you want a richer sauce, add a tablespoon of butter and stir until melted.
Assemble the Dish: Return the cooked vegetables to the skillet and toss them in the lemon garlic sauce. Place the salmon fillets back into the skillet, spooning some of the sauce over the fish.
Serve: Garnish the dish with extra lemon slices and fresh herbs, if desired. Serve immediately with a side of rice, quinoa, or a light salad for a complete meal.

Expert Tips for the Recipe:

Salmon Cooking Time: The cooking time for the salmon will vary depending on the thickness of the fillets. As a general rule, cook salmon for about 10 minutes per inch of thickness. To check for doneness, use a fork to gently flake the fish—if it flakes easily and the center is opaque, it’s ready.
Vegetable Variations: Feel free to swap out the vegetables based on what’s in season or what you have on hand. Asparagus, broccoli, or cherry tomatoes would also work well in this dish.
Extra Flavor: For a bit of heat, you can add a pinch of red pepper flakes to the lemon garlic sauce. If you prefer a more citrusy flavor, add extra lemon zest to taste.