Crispy Parmesan Salmon & Zucchini Power Skillet

Looking for a quick high‑protein meal that satisfies taste buds and fits a busy schedule? This crispy parmesan salmon skillet delivers tender, flaky fish, fresh zucchini, and a bright lemon‑garlic finish in under three hours. It’s the perfect weeknight dinner that feels luxurious yet stays completely homemade.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 4 (6‑oz) salmon fillets, skin removed
• - 2 tbsp olive oil
• - 1 cup grated Parmesan cheese
• - ¼ tsp smoked paprika
• - ¼ tsp garlic powder
• - Salt & pepper to taste
• - 3 medium zucchini, sliced into half‑moon ribbons
• - 1 tbsp butter
• - 2 cloves garlic, minced
• - Juice of 1 lemon
• - 2 tbsp chopped fresh parsley
• - 1 tsp lemon zest
• - Optional: capers or sliced almonds for garnish

Instructions

1. 1. Pat salmon dry and season with salt, pepper, smoked paprika, and garlic powder.
2. 2. Heat 1 tbsp olive oil in a large skillet over medium–high heat. Add salmon fillets and cook skin‑side down for 4–5 minutes until golden.
3. 3. Flip each fillet and sprinkle grated Parmesan evenly over the top. Cook another 3–4 minutes until the cheese browns and the salmon is cooked through.
4. 4. Remove salmon from skillet and keep warm.
5. 5. In the same skillet, add remaining olive oil and sauté zucchini ribbons for 2–3 minutes until tender but still crisp.
6. 6. Add butter, minced garlic, and cook for an additional minute until fragrant.
7. 7. Stir in lemon juice, lemon zest, and a pinch of salt. Toss to coat the zucchini.
8. 8. Return salmon to the skillet, spoon some sauce over the fillets, and warm everything for 1 minute.
9. 9. Sprinkle chopped parsley over the dish and add optional capers or almonds.
10. 10. Serve immediately, spooning extra sauce onto each plate for an extra burst of flavor.

Chef's Note

For an extra crunch, press a thin layer of breadcrumbs between sautéed zucchini and the cheese before simmering the salmon – it gives the fillets a light, airy texture.

Make-Ahead Tips

This skillet is best enjoyed fresh, but you can refrigerate the cooked salmon and zucchini separately for up to 2 days and reheat gently before serving. Keep the lemon‑garlic sauce cold to preserve its bright flavor.

Substitutions

Replace salmon with cod or halibut for a different fish profile, or use sirloin steak strips for a non‑fishing version. Swap zucchini for sliced summer squash or peeled carrots.