Perfectly seared salmon fillets paired with tender zucchini half-moons in a bright lemon-butter sauce. A light, elegant dinner ready in just 25 minutes.
1.5 lb Fresh Atlantic Salmon Fillets (4 portions) (On Sale: $9.99 lb)
2 medium Green Zucchini, sliced into half-moons (On Sale: $1.49 lb)
2 Lemons (On Sale: 2/$1)
3 tbsp Bowl & Basket Butter (On Sale: $2.99)
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried dill
Salt and pepper to taste
Step 1: Pat salmon fillets dry and season with salt, pepper, and dried dill.
Step 2: Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side up and cook 4 minutes until a golden crust forms. Flip and cook 3-4 minutes more. Remove and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add garlic and cook 30 seconds.
Step 4: Add zucchini slices in a single layer. Cook 2-3 minutes per side until golden and tender.
Step 5: Squeeze juice of 1 lemon over zucchini, season with salt and pepper.
Step 6: Plate salmon over zucchini and garnish with lemon wedges from the second lemon.
Chef's Tip: For crispier skin, start with a very hot pan and don't move the fish for the first 4 minutes.
Serve with Steamed rice or crusty bread to soak up the lemon butter.
Sale Prices Valid March 1, 2026 to March 7, 2026
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