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Seared Salmon with Zucchini, Snap Pea and Corn Slaw

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 1


  • 4 oz boneless salmon filet skin-on
  • salt and pepper
  • 2 ounces snap peas trimmed and halved
  • 1/2 cup raw corn kernels shaved off from about 1/2 ear of corn
  • 1 small 6oz zucchini, Blade D, noodles trimmed
  • 2 small sweet peppers thinly sliced


  • Place a large skillet over medium-high heat and add in the oil. Swirl the oil to coat the pan. While oil heats, season both sides of the salmon with salt and pepper. Once oil is shimmering, add in the salmon, snap peas and corn. Season the snap peas and corn with salt, pepper, and paprika. Let the salmon cook for 5 minutes, or until the salmon is opaque to about halfway through, meanwhile stirring the snap pea and corn mixture occasionally. Then, flip it over, cook for 2-3 more minutes or until it’s barely pink in the middle anymore (the fish is almost entirely opaque.) If you like a more well-done fish, cook until it’s no longer pink in the middle.
  • Once you flip the salmon over, add in the zucchini noodles and pepper slices. Nestle the zucchini around the salmon and toss lightly while the salmon finishes cooking, about 3 more minutes.
  • Transfer to a plate and enjoy.