Summer Succotash with Pan- Seared Salmon and Fresh Herb Sauce


To be honest, I debated whether or not to post this recipe as it is my favorite "cook to impress" dish. It's kind of my secret recipe that I kept in my back pocket for when I needed to make a serious impact! Seriously guys, if you are trying to convince someone that healthy cuisine can be delicious and easy, this is it! Not only is this dish visual stunning, it also is insanely good ( oh and did I mention low carb, gluten free and full of amazing protein?)! 

To make this dish out of this world, you have to make sure you buy fresh salmon. Don’t skimp on your salmon for this dish as it is the star of the show! Buy it from a trusted source the day you make it. Other than that, a few fresh veggies, a whole bunch of herbs and about 45 minutes and you will be super impressed with yourself! 

Ready?? Let’s go! 

Summer Succotash with Pan-Seared Salmon and Fresh Herb Sauce

  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 sprigs thyme
  • 2 tablespoons fresh basil, chopped
  • 1 red bell pepper, diced
  • ½ cup frozen shelled edamame or frozen peas, thawed
  • 1 cup fresh corn, cut from two cobs
  • 1 large handful spinach
  • ½ cup cherry tomatoes, cut in half
  • 1 tablespoon lemon juice


  • 4 salmon fillets, skinless
  • 2 tablespoons olive oil
  • salt and pepper


  • ½ cup plain yogurt or crème fraiche
  • ¼ cup whole grain garlic mustard
  • 1 tablespoon lemon zest
  • Squeeze of lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh basil, chopped
  • Salt and pepper

Preheat oven to 400 degrees. 

For the sauce-Whisk together all ingredients and season with salt and pepper. Keep in fridge until ready to use.

For the salmon-Add olive oil to a large skillet and heat to a medium heat. Season salmon with salt and pepper. Using tongs, place salmon in skillet and sear for 3 mins until a brown crust forms on the bottom, do not move fish around. Carefully lift salmon out of skillet and place on an ungreased baking sheet. Place salmon in oven for 5 mins until you no longer see pink on the sides of the fish. Remove from oven and cover with foil.

For the succotash-Remove excess oil from the skillet you seared your salmon in. Heat skillet to a medium heat. Add in bell pepper, shallot, garlic and thyme sprigs. Sauté until fragrant, about 2 minutes. Add in remaining ingredients and cook until hot and the spinach has wilted. 

To assemble, put a spoonful of sauce on the bottom of your plate, then add succotash and salmon. Top with additional spoon of sauce.