Name: Veggie Skillet with Sockeye Salmon Strips
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 1 (6 oz.) pack Sockeye Salmon Strips; Extra-virgin olive oil; 1 teaspoon garlic, minced; 4 cups frozen or cooked vegetables; Salt and freshly ground black pepper

A One-Pan Meal That Combines Frozen Veggies with Quick-Cooking Sockeye

This practically-no-recipe recipe for a Veggie Skillet with Sockeye Salmon Strips charges up a clean-out-your-fridge meal with a healthy helping of lean, quick-cooking protein. It’s a great way to enjoy vegetables that have been hiding on your freezer shelves or to repurpose leftovers from earlier in the week.

Alternatively, fresh vegetables can be used, but cook times will vary depending on what you’re using and how it’s cut. Sliced zucchini, for example, will require more cooking time than diced butternut squash. If you’re comfortable with knowing the timing for how to cook your favorite fresh vegetables, feel free to make this recipe your own.

Print Recipe

Veggie Skillet with Sockeye Salmon Strips

By Wild Alaskan Company

Prep time

5 minutes

Cook Time

5 minutes

Total time

10 minutes

Yield

Ingredients

1 (6 oz.) pack Sockeye Salmon Strips
Extra-virgin olive oil
1 teaspoon garlic, minced
4 cups frozen or cooked vegetables
Salt and freshly ground black pepper

Instructions

1. Pat salmon strips dry with a clean kitchen towel or paper towel to remove excess moisture. Set aside.

2. Heat a large skillet over medium heat. Add a couple of tablespoons of oil, then stir in garlic. Cook until fragrant, about 1 minute, then add vegetables. Saute until heated through and any excess moisture has evaporated, about 2 minutes. Season to taste with salt and pepper.

3. Push vegetables to one side of the skillet to make space for salmon strips, drizzle in a little more oil to cover exposed surface of skillet, then add salmon. Gently flip or stir salmon to cook both sides of strips until just opaque, then fold into vegetables to combine.

4. Transfer to a serving platter and enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Veggie Skillet with Sockeye Salmon Strips

A One-Pan Meal That Combines Frozen Veggies with Quick-Cooking Sockeye

Veggie Skillet with Sockeye Salmon Strips

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